Eggless Pistachio and Corn Meal Cookies

Crunchy whole wheat biscuits with pistachios and corn meal.

Ingredients:
Whole Wheat Flour - 2 cups
Light Brown Sugar - 1 cup
Whole Milk - 1/2 cup
Corn Meal - 1/2 cup
Roasted Salted Pistachios/Pista - 1/2 cup
Unsalted Butter/Loni - 1/2 pound
Green Cardamom/Elaichi - 2 pods
Baking Powder - 1/4 tsp
Baking Soda - 1/4 tsp

How to bake Corn Meal Pistachio Biscuits:
1. In a microwave safe big bowl, add butter.  Microwave it for about 2 minutes so that butter melts.  Alternatively, you can melt the butter in a pan on a stove top.  Let the butter cool slightly.
2. Crush cardamom seeds to a fine powder in a mortar pestle.  Roughly chop the pistachios. 
3. In another bowl, add the dry ingredients - whole wheat flour, corn meal, baking powder, baking soda, chopped pistachios and cardamom powder.  Mix well.
4. Add milk and sugar to the melted butter.  Using a hand blender, mix till it becomes light and fluffy.  Now add the dry ingredients in 2 - 3 batches.  Mix well with a spoon or whisk.  The cookie dough will turn too soft and sticky.

5. Add the cookie dough to a big plastic food wrap and form a log.  Refrigerate the dough for 15 - 20 minutes, so that it is easier to handle.  You can skip this part and scoop the dough using a spoon.
6. Preheat the oven at 350 deg. F.  Unwrap the plastic sheet and cut the dough into equal portions with a knife.  You will get about 3 dozen cookies.  Place the dough balls on a baking tray and slightly press them with a fork.
7. Bake them for about 7 minutes.  Slightly flatten them again with a fork.  Bake for another 7 - 8 minutes or till the edges turn slightly brown.  Let the cookies cool for about 5 minutes.

Note: Corn Meal and Corn Flour are not the same.  Corn Meal has a granular and gritty texture, same as semolina/rava/sooji.