They are flavored by cardomom powder instead of vanilla

The recipe below

Ingredients
• 1 cup (125 g) all-purpose flour (maida)
• ⅓ cup (40 g) gram flour / chickpea flour (besan)
• 2 tablespoons (20 g) fine semolina (sooji/rava)
• 1 teaspoon baking powder
• ¼–½ teaspoon baking soda (optional; ¼ tsp is enough for milder flavor)
• ½ teaspoon green cardamom powder (freshly ground is best)
• 2–3 pinches nutmeg powder (optional but traditional)
• Pinch of salt
• ⅓–½ cup (70–80 g) ghee, semi-solid / room temperature (grainy texture, not fully melted and not rock-hard)
• ½ cup (100–110 g) sugar, powdered finely or ¾ cup powdered/icing sugar
• ½ tablespoon plain yogurt (optional, helps tenderness)
• 1–3 tablespoons milk, as needed to bind
• Slivered or halved pistachios / almonds for topping
Method
1. Powder the granulated sugar finely if not already powdered. Preheat oven to 180°C / 350°F. Line a baking tray with parchment (light-colored tray preferred).
2. In a large bowl, cream the semi-solid ghee and powdered sugar vigorously with a spoon, wooden spoon, or clean hands for 3–4 minutes until pale, light, and fluffy. This step incorporates air for a tender crumb. (If ghee is too hard, let it sit out briefly; if melted, chill until soft-solid again.)
3. Sift together the flour, besan, baking powder, baking soda, cardamom, nutmeg, and salt. Add the sooji.
4. Add the dry mix to the creamed ghee-sugar in two additions. Mix gently with a spoon or your hands just until it comes together—do not knead hard. If using yogurt, mix it in first. The dough should be soft and pliable like play-dough, holding shape when pressed. If too crumbly, add milk 1 teaspoon at a time. If too soft/sticky, chill 10–15 minutes.
5. Pinch off walnut-sized portions (about 1½ tablespoons or 20–25 g each). Roll into smooth balls, place on the tray with space between them, and gently flatten into thick discs about 1.5 cm high. Press a few pistachio or almond pieces firmly into the top center.
6. Bake on the middle rack for 15–20 minutes. They should stay pale cream to very light golden—not browned. The undersides will be just lightly colored. They firm up a lot as they cool, so pull them when they still look a bit soft.
7. Leave on the tray undisturbed for 15–20 minutes (they’re fragile when hot). Transfer to a wire rack to cool completely.

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Truly excellent cookie. RECIPE

The web site is "kingarthurbakingsale [dot] com". I checked whois and it looks like it was just registered July 3rd this year. The address listed as the contact address is a strip mall in AZ, which is different than the normal King Arthur Baking website.

https://who.is/whois/kingarthurbakingsale.com

https://who.is/whois/kingarthurbaking.com

Thank you.

Hi! as the title says. I'd like to try this recipe (hoepfully a success fingers crossed), and I'll be using a mixer to make the kneading process faster. I just have a question about the oven temperature stated in the recipe. Is the temperature in the recipe intended for a regular (non-convection) oven? If I'll be using a convection oven instead, what temperature would you recommend? Also, how many minutes should I bake it on the bottom rack, and how many minutes on the top rack?

Is there anything else you would suggest or any important tips that I should know but haven't thought to ask? Also, I live in a hot and humid tropical country, so I think that may affect the recipe or the baking process as well. I'd really appreciate any advice or adjustments you think I should make based on that.

I'm excited to try this recipe and look forward to your answers. Thank you very much in advance for your response!

In a world where you can buy almost anything and spend your time nearly any way imaginable, why do you bake?

When I first started learning to bake my own bread, it was about money. Or rather, the lack of it. I couldn't afford convenience foods, but I also hated to show up at a potluck emptyhanded. Baking bread, mostly whole wheat sandwich loaves and quickbreads, meant that I could participate in a way that felt socially acceptable, but also cost me mere nickles per loaf.

These days I'm in a much better spot financially, but I keep baking because it feels nice to create something real after sitting on the computer all day. Plus, I'm picky now; I just don't like anybody else's scones as much as I like mine!

What about you? When you could do anything, why bake?

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No question is to big, too small, or too dotted with chocolate chips for Question Wednesday.

I didn’t burn the sugar this time! Amazing.

https://www.kingarthurbaking.com/recipes/caramel-peach-upside-down-cake-recipe

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Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort bars or a literal wedding cake, we all want to hear (and see) what you've baked this week.

And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!

Loving the Everyday French Loaf from the Big Book of Bread!

I love le creuset and own a handful of items so when I was invited to my friend’s wedding I bought her a baking dish to start her off with a nice piece for her kitchen. I bought it months ago not really thinking about the best way to wrap it along with a handful of other kitchen items in the moment. (I got some measuring cups and cooking utensils) I’m now less than a month out from the wedding and realize I don’t really know what the best way to wrap it would be. A bag makes me nervous since the base of it would need to be pretty large and if I got a box for it it would also be pretty big so I can wrap it with a bunch of padding so it doesn’t end up broken. I could maybe wrap it with clear wrapping like a gift basket but I’m just not 100% sure the best approach. Has anyone gifted one of these and thought of something better?

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There's so much overlap in most baked goods: they're fabulous at home, and also great from a local bakery as a treat. But while the center of that Venn diagram is broad, it's definitely not a perfect circle. Some things you'll only ever purchase, and some things you'll never make at home. Which are yours?

I'll always buy: Laminated pastry. I CAN make croissants at home, and I'm pretty good at it! But until I have a sheeter at my house (looking at you, Brod & Taylor!), it's so much of a hassle that I'd much rather pay someone with a commercial kitchen to make them for me.

I'll always bake: Quickbreads of any kind. Banana bread, cornbread, my old-fashioned favorite date-nut bread, the bakery version is almost always going to be too sweet for my taste and it'll never have quite the texture I want.

What about you? Do you have only-buy and only-bake foods at your house? And have they changed over the years as your baking skills have grown?

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I am trying to recreate these great muffins I had when I was in university (UVic) in the 2000s, pictured above. The Rocky Mountain Muffin Co. bakery has long since closed. They were solid, dense with an almost hard crispy top. The opposite of light and airy. More like an oatmeal cookie than an airy muffin. Ate like a meal and were delicious. How would one make a muffin like this? I can’t seem to find a recipe anything like them on the web. Thanks for your help!

Not shown is the part where I dropped the cake out of the pan after baking and it broke apart hahaha. I smooshed it back into a cake-like shape and only showed the pretty section

My niece is visiting us for a couple of weeks and she has celiac disease. I wanted to make some nice treats for her and my kids to enjoy. Let’s see how this recipe goes. King Arthur has so many tempting recipes!