These are melt-in-your-mouth soft cookies, known as Nanakatha in the east and Ghorayebah in the middle east. These buttery cookies are made with ghee.
1 cup cow ghee
1/2 cup powdered sugar sifted
1/8 tsp baking powder
2 cups flour sifted
Place the ghee in a bowl and with the electric mixer on low whip the ghee. Add the powdered sugar and mix on low until the ghee and sugar are whipped to look smooth and fluffy.
Add the baking powder to the flour. Add 1 cup of flour at a time to the mixture and knead with hands to work in the flour to make a soft dough. Cover and keep in the fridge for 20 minutes to firm up the dough. Prepare a baking sheet with parchment paper and preheat the oven to 350F.
Remove the dough from the fridge and take small portions of dough about 1/2 tablespoon. Make a smooth ball and lightly press the top with the thumb without flattening the dough. Arrange the cookies on the baking sheet about 2 inches apart. Bake for 12 to 15 minutes until the cookie firms up and get a little colour on the bottom. It will still be light on the top. Remove the tray and let it cool on the tray, it will harden after removing. Don't over bake the cookies.
The cookies will stay at room temperature in a container for about a month.
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