Pistachios contribute to a person's daily protein needs, at almost 6 g of protein per 1 ounce serving. Protein accounts for approximately 21 percent of the total weight of the nut, making it a good source for vegetarians and vegans, among others.
Pistachios also boast a higher ratio of essential amino acids, the building blocks of protein, when compared with other nuts, including almonds, hazelnuts, pecans, and walnuts.
- 1 cup Whole Wheat flour (Aatta)
- 1/8 teaspoon Baking powder
- 1/2 cup Milk Powder
- A pinch of Salt
- 3/4 cup Chopped Pistachios (Unsalted)
- 1/2 cup + 2 tablespoon Superfine Sugar or Brown sugar
- 1/2 cup Soften Unsalted Butter
- 1-3 teaspoon Milk
- 1 teaspoon Pistachio or Vanilla essence
Combine butter and sugar very well until it forms a grainy mix. To this mix, add rest of the ingredients and form a soft cookie dough.
Shape the dough like logs and refrigerate it for an hour (1 hour).
Do not bake the un-chilled dough.
Unwrap the chilled cookie dough and cut them into pieces. Preheat oven at 350 degree F.
Place dough rounds on a baking tray and space them at least 1 inch apart. You can sprinkle few chopped pistachio over that.
Bake the cookies for bake for 10-15 minutes. Depending on the oven temperatures, cooking time may vary.
Rotate the cookies midway during the total cooking time. This way cookies will cook and brown evenly.
Let it cool down completely and will be firm as they cool.