Shahi Paan Butter Cookies

Shahi paan butter cookies, this name might appear to you little strange or something new. Yes this might be, but recipe is quiet easy and taste is sweet and refreshing. I used here shahi paan syrup which is easily available in all departmental store. Recently I have bought this shahi paan syrup from my area departmental store.

I did topping with sugar coated fennel seeds which gave a very attractive look to these cookies and small kids are tempted to these cookies seeing colored fennel seeds.
I used here one drop of pink food color which gave it a prominent colour and this is optional and depends upon your choice.
You can do topping with granulated sugar or simple fennel seeds if you don't have sugar coated fennel seed.
You can make these cookies in advance if you plans something for party or get-together on weekends. You can store it's dough also in freeze for upto one month.
.

Ingredients:

1. All purpose flour: 150 gram
2. Butter: 70 to 80 gram
3. Powder sugar: 70 gram
4. Pan syrup: 2 tsp
5. Baking powder: 1 pinch
6. Small cardamom: 2 to 3
7. Pink food color: 1 drop (Optional)
8. Sugar coated coloured fennel seeds: few pieces(optional)

Method of Preparation:

1. Take a deep bowl. Put butter and sugar in this bowl and beat it until it forms a creamy texture. It takes 2 to 3 minutes to form s creamy texture.
2. Now add pan syrup and food color and again beat it.
3. Now take Cardamon and make powder of this
4. Now add all purpose flour, Cardamon powder and baking powder into the bowl and mix well with spatula. Make a soft dough.
5. Divide whole dough into small pieces of lemon size. Make round shape of this small piece and use cookies cutter and give a shape of your choice. Repeat same process with all small piece of dough.
6. Put sugar coated color fennel seeds on the top of every cookies.
7. Put all cookies into a air tight container and keep in freeze for atleast one hour.
8. Preheat the oven at 200 degree centigrade for 10 minutes.
9. Meanwhile take a baking sheet and line up with parchment paper.
10. Place all cookies on the baking sheet keeping sufficient distance between two cookies.
11. Bake it at 180 degree centigrade for 10 minutes or when it starts turning brown.
12. Switch off the oven and keep  baking tray inside the oven  for  3 to 4 minutes then transfer it to cooling rack. 
13. When it is completely cooled off, store it in air tight container. It can last upto one month.

Tips:

1. If you don't want to use cookies cutter then can make log of dough and cut into disc size too. It's totally up to your choice.
2. Baking time depends upon no. of cookies, size of cookies and type of your oven. So knowing your oven before baking is essential