Peanut Butter Nankhatai
1 Review(s)
45 Min
Prep : 15 Min Cook: 30 Min
Nankhatai is a traditional eggless cookie that is held together with butter and very little flour. KRAFT Smooth Peanut Butter replaces regular butter in this recipe while adding a wonderful nutty flavour.
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30 Servings
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup Kraft Smooth Peanut Butter
2
1/2 cup sugar
3
1 cup flour
4
1/2 cup dried cranberries
5
2 tsp. ground cardamom
6
1/2 tsp. Magic Baking Powder
7
1/4 cup milk
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How do I make it ?
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Step 1
Heat oven to 300ºF. Step 2
Beat peanut butter and sugar in large bowl with mixer until light and fluffy. Combine next 4 ingredients. Add to peanut butter mixture along with milk; beat just until blended. (Mixture will be slightly crumbly.) Step 3
Roll into 30 balls, using about 1 Tbsp. dough for each. Place, 1 inch apart, on baking sheets. Flatten slightly. Step 4
Bake 30 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Kraft Kitchen Tips!
Substitute
Substitute raisins for the dried cranberries.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 1.5 g
8 %
Cholesterol 0 mg
Sodium 90 mg
4 %
Carbohydrate 13 g
Fibre 1 g
Sugars 10 g
Protein 3 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
2 %
Iron
2 %
Servings
2-1/2 doz. or 30 servings, 1 cookie (23 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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