Drinking milk as a kid was one of the harder things I had to do, as a result, my mother often added a masala made of pistachios, almonds, rose petals and cardamon. I used this to make Milk Masala Shortbread cookies for the holiday season.  Recently I was invited to a cookie swap event at the FeedFeed studio in Brooklyn and wanted to make something simple and unique, so I stuck with shortbread cookies with a twist and added milk masala spice mix to the dough and then glazed it with a rose syrup.

Frankly, I was a little nervous because these cookies were going to be swapped with some star bakers, but I am happy to say the Masala Milk shortbread cookies were well received and liked by everyone.

I decorated them with edible rose petals and they looked so pretty and colourful. You can make your own masala or use a store-bought brand. As long the ingredients are readable, I think you should be fine.

MILK MASALA SHORTBREAD COOKIES WITH ROSE GLAZE

INGREDIENTS

For COOKIES (Makes 15 – 20 cookies depending on thickness)

• 1 c Ap flour   
• ½ c Butter softened 
• 2 tbsp cornstarch
• 8 tbsp sugar 
• ½ tsp salt
• 2 tbsp Kesari Milk Masala

FOR GLAZE

•  1.5 c Powdered sugar
• 2 tbsp Milk
• 1 tbsp Rosewater  
• Rose petals for decoration

Instructions

    1    Preheat the oven to 325 F.

    2    Line a baking sheet with parchment paper.

    3    Now cream the butter and sugar together until it is light and fluffy. This will take about 8 – 10 mins

    4    Blend the kesari milk masala to a fine powder

    5    Sift together the flour, cornstarch, kesari milk masala and salt in a separate bowl

    6    Mix the flour into the butter until just combined. Take care to not over-mix the

    7    Roll dough out on a flour coated surface to a thickness of about ⅓.

    8    Cut the dough with a circular cutter in to rounds and place on baking sheet, 2 inches apart.

    9    Bake for 10-12 minutes or until just before they start to brown.

    10    Cool on a wire rack