Thandai is the name of a cold Indian drink that is prepared with a mix of various nuts and spices. With Amisha Gurbani’s (of The Jam Lab blog) recipe, instead of a drink, it’s in the form of a shortbread cookie, which is perfect for the colder winter months. Get more inspiring cookie recipes in our Holiday Cookie Special Issue!
Thandai Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals
- 1¼ cups (284 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (13 grams) vanilla extract
- 2½ cups (313 grams) all-purpose flour
- ½ cup plus 2 tablespoons (70 grams) Thandai Powder (recipe follows)
- ½ teaspoon (1.5 grams) kosher salt
- 2 cups (340 grams) high-quality white chocolate morsels
- 2 teaspoons (10 grams) coconut oil
- ¾ cup (85 grams) finely chopped pistachios
- 4 tablespoons (1 gram) powdered dried rose petals
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
- In a medium bowl, whisk together flour, Thandai Powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Turn out dough, and divide in half. Shape into disks, and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll half of dough to ¼-inch thickness. Using a 2½-inch fluted round cutter, cut dough, and place on prepared pans.
- Bake on lower and middle racks of oven until golden brown, about 15 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Repeat with remaining dough.
- In a small microwave-safe bowl, combine chocolate morsels and oil. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). In another small bowl, stir together pistachios and rose petals.
- Line a baking sheet with parchment paper.
- Dip one-third of each cookie in chocolate mixture, letting excess drip off. Sprinkle pistachio mixture onto chocolate, shaking off excess. Place on prepared pan. Freeze until chocolate is set, about 5 minutes. If chocolate begins to thicken while dipping cookies, microwave for 10 to 15 seconds to rewarm. Store cookies in an airtight container for up to 2 weeks.
Dough will keep refrigerated for up to 1 week or frozen for up to 1 month.
Makes 1½ cups
- ⅓ cup (45 grams) almonds
- ¼ cup (36 grams) pistachios
- ¼ cup (36 grams) cashews
- ¼ cup (36 grams) poppy seeds
- ¼ cup (3 grams) dried rose petals
- 20 black peppercorns
- Seeds from 8 cardamom pods
- 1 cinnamon stick (5 grams), crushed
- 6 cloves
- 2 tablespoons (18 grams) fennel seeds
- 2 star anise (4 grams)
- ½ teaspoon (1 gram) ground nutmeg
- In a small bowl, roughly stir together all ingredients. Working in batches, add mixture to a coffee grinder; blend until finely ground.
If the Thandai Shortbread recipe is a correction, please point out what part of the recipe is being corrected. Thanks.
In this recipe, we originally had 6 cloves of garlic, when we really needed to use 6 cloves in the Thandai Powder. We list all of our corrections on our Recipe Corrections page found here: https://www.bakefromscratch.com/recipe-corrections/. We hope this helps! Happy baking.
Are the pistachios roasted? Salted?