Masala Cheese Cookies

 Ingredients:

• 1.5 cups whole wheat flour (195 grams)
• 1/4 teaspoon baking powder
• 1/2 teaspoon + 1/8 teaspoon salt
• 1.5 teaspoons carom seeds (ajwain)
• 1/4 teaspoon Kashmiri red chili powder
• 1/8 teaspoon turmeric
• 2 teaspoons crushed dried fenugreek leaves (kasuri methi)
• 1/4 teaspoon red chili powder
• 3/4 cup grated pepper jack cheese (70 grams)
• 1/2 cup unsalted butter (113 grams), at room temperature
• 2 tablespoons powdered sugar (28 grams)
• 1.5-2 tablespoons milk (22-30 milliliters), as needed

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the carom seeds, Kashmiri red chili powder, turmeric, crushed fenugreek leaves, and red chili powder to the flour mixture and mix well.
3. Add the grated cheese to the flour mixture and mix with your hands until it is well combined.
4. In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter and powdered sugar until light and fluffy, about 1-2 minutes on medium speed.
5. Add half of the flour mixture to the butter mixture and mix until combined.
6. Add the remaining flour mixture and the milk and mix until the dough comes together.
7. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
8. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
9. Line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
11. Cut out cookies using a desired cookie cutter.
12. Arrange the cookies on the prepared baking sheet, leaving a little space between each cookie.
13. Prick the cookies with a fork if desired.
14. Bake for 20 minutes, or until the cookies are golden brown.
15. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
16. Store the cookies in an airtight container at room temperature.

Tips:

• For spicier cookies, add more red chili powder.
• You can add other flavors to the cookies, such as sesame seeds or ginger.
• To prevent the cookies from rising while baking, prick them with a fork before baking.
• If your oven runs hot, check the cookies at 18 minutes to make sure they don't overcook.
• The cookies should be good for a couple of weeks when stored in an airtight container at room temperature.