Nan Khatai

Light and crisp, these buttery cookies are wonderfully enhanced by the toasted coconut that coats them. They are like shortbread, subtly infused with cardamom. Nan Khatai, or Calcutta coconut cookies are easy to make and delicious! Sharon Tyler Herbst suggests unsweetened coconut, but with no time to hunt that down, we settled for the sweetened stuff. No regrets.

And about the no time part: I’ve begun and abandoned two other blog entries in the past three weeks. It’s been nightmarishly busy here, quite literally, and someday I will tell you about that. You know, when I have time. I only baked cookies after realizing we were nearly through the freezer stash and I’d left butter out to soften for this recipe nearly a week ago. Fortunately we keep the house cool so no harm done there.


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , . Bookmark the permalink.

One Response to Nan Khatai

  1. Sarah says:

    Sounds delicious!

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