Nankhatai (Pistachio Cardamom Cookies)

Preheat the oven to 350°F.

In a medium bowl, sift the flour and baking powder together and set aside.

In a large bowl, combine the sugar and Crisco, using a rubber spatula, fold until the sugar starts to incorporate with the Crisco. Add the semolina, pulverized almonds, and cardamom powder to the sugar and Crisco mixture and fold to incorporate. Add the flour in all at once and using the spatula or clean hands, form a large dough ball.

Take a portion in the palm of your hand and form a loose fist around it. This will slightly soften the shortening and make it easier to form a ball. Roll the dough between both palms to form a ball. Place the dough ball on a baking sheet lined with parchment, slightly press down to flatten the top and place a pistachio in the center. Repeat the process with all portions.

Bake for 15 - 18 minutes. The cookies will remain about the same color as prior to baking. Do not brown.