Dry roast cumin seeds till a slight aroma comes and set aside.
In the steel bowl, cream together the butter and sugar. Stir in the flour and salt.
Add ¾ tablespoon of cumin seeds, chopped chillies and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
If required add a tablespoon of milk and mix till the dough comes together.
Cover the dough in a plastic wrap and refrigerate for 20 to 30 minutes.
Preheat oven at 180 degree C (350 F).
Sprinkle some flour on a flat surface.
Using a roller, roll the dough to ¼ inch thickness. Sprinkle remaining cumin seeds.
Cut into desired shapes using a cookie cutter.
Place the cookies on a baking tray lined with a parchment paper and bake at 180 degree C (350 F) for 10 minutes. After 10 minutes, reduce the temperature to 165 degree C (325 F) and bake the cookies again for 5-6 minutes or till light they are golden brown from the sides and bottom.
Place on wire rack to cool completely.
Store the cookies in an airtight container.