In a wide mixing bowl take softened room-temperature butter and powdered sugar. Make sure you use room-temperature softened butter, As cold butter is difficult to bind. I prefer to keep the butter outside the fridge for at least 3 hours

Combine the butter and sugar well with your hands or whisk or electric mixer until the mixture turns creamy and fluffy

Furthermore add tutti frutti, milk, and cashews; mix well

Sieve and add all-purpose flour, custard powder, baking powder, and cardamom powder

Furthermore, add rose essence

knead the dough gently. Avoid over kneading

Optionally add the food color of your choice. mix well

After the dough comes together roll the dough on parchment paper into a cylinder of your desired thickness

Cover the dough with a cling wrap and refrigerate the dough for at least two hours or until the dough turns firm

Preheat the oven to 350 degrees Fahrenheit and line the cookie tray with parchment paper

Remove the cling wrap and cut the dough about 1/2 inch thick and spread it onto a baking sheet

bake for12 - 15 minutes until it is slightly golden brown on the bottom side

Tasty Karachi butter cookies are ready