Preheat the oven 325 F (160 C).
Line a baking sheet with parchment paper or with aluminum foil. If using aluminum foil, lightly greased with vegetable oil or cooking spray.
In a bowl combine flour, salt and keep aside.
In another bowl, cream together butter and sugar with a beater till creamy, about 2 – 3 minutes.
Add yogurt and continue to beat until well mixed
Add flour and beat slowly until combined. You may not be able to combine all the flour with the beater and do not hesitate to use your hands. Do not apply too much pressure though.
Add chopped chilies, cilantro and more yogurt if necessary and combine to form dough. Dough will be crumbly and not wet at all.
Roll the dough into ¼” thickness and cut it into discs using a cookie cutter. I divided the dough into two balls and then rolled it out. It was easier for me to work with 2 smaller dough portions than one. Also, the edges of the rolled dough will be rough and that is ok.
Collect the scrapes and roll it out again and cut it using a cookie cutter.
Transfer cookies/discs on the prepared cookie/baking sheet and bake for 18-20 minutes. Turn the tray around halfway into baking. Mine were done in 18 minutes.
Cookies will not turn brown on the top but bottom will be golden brown when baked. Cookies might feel soft when removed from the oven but will continue to bake and firm up as they cool.
Cool on a cooling rack and store in an airtight container. Serve as a hors d’oeuvres at a party or as an evening snack.