Wholewheat almond cookies

When I came to know that this was March's Sweet Punch bake, I immediately knew i was going to bake these cookies. They came together in a jiffy and uses day-to-day ingredients always available in my pantry. They can be made just before tea or when you have sudden guests. Even though it uses simple ingredients, these cookies taste exotic with aromatic cardamom in them. I used a little more almonds than mentioned in the recipe and it gave a nice crunch to the cookies. I served them with tea and they got over in no time!

Ingredients
Recipe Source: Manjula's Kitchen

Whole wheat flour - 1 cup
Sugar - 1/2 cup
Salt - 1/4 teaspoon
Sliced almonds - 1/4 cup
Elaichi powder/Cardamom powder - 1/2 teaspoon
Unsalted butter - 1/2 cup or 8 tablespoons
Milk - 2 tablespoons or as needed

Directions

1. Pre heat the oven to 360 degree F.
2. In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
3. Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
4. Divide the dough into about 24 equal parts and make them into balls.
5. Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
6. Place the dough balls on an ungreased cookie sheet about inch a part.
7. Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
8. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
9. Enjoy with tea/coffee.