Ingredients

The following ingredients have 18 Servings
  • 1 cup/195 g ghee (highly clarified butter like this kind)
  • 1/2 cup/ 63.77 g powdered sugar, sifted, and more for later
  • scant 1/8 tsp/ 0.5 g baking powder
  • 2 cups/ 240 g all-purpose flour, sifted
  • Handful slivered almonds (optional)

Instruction

  • Place ghee in a large mixing bowl.  Using a hand-held electric mixer like this one, mix on low until ghee is whipped.
  • Add powdered sugar, then mix again using hand mixer. Start mixer on low and then increase speed as needed to medium until the ghee-sugar mixture is whipped (should look smooth and fluffy.)
  • Set the mixer aside. Add baking powder, then add 1 cup flour. Knead with your hand to work flour in, then add the remaining 1 cup flour. Knead again until flour is well incorporated into a super soft dough.
  • Cover and refrigerate for 20 minutes so that the dough will firm up a bit. Meanwhile, preheat oven to 350 degrees F (see tip #2). And prepare a baking sheet lined with parchment paper.
  • When ready, remove dough from fridge. Take small portions of dough (heaping 1/2 tablespoons) and form into small walnut-sized balls. Ever so lightly press the top (do not flatten). Arrange on prepared baking sheet, about 2 to 3 inches or so apart.
  • Lightly press a slivered almond on each or some of the cookies.
  • Bake in heated oven for 12 to 15 minutes or so (cookies should firm up and gain a bit of color on the bottom. But should remain pretty light in color on top.)
  • Remove from oven. Do NOT touch cookies until cooled (they will fall apart). Sprinkle powdered sugar on top. Enjoy!