Melt-In-Mouth Butter Cookies Recipe

I'm very happy to offer a childhood favorite: Egyptian-style butter biscuits! The perfect amount of sweetness in bite-size butter cookies.

Ingredient

– 1 cup/195 g ghee (highly clarified butter like this kind) – ½ cup/ 63.77 g powdered sugar, sifted, and more for later – scant ⅛ tsp/ 0.5 g baking powder – 2 cups/ 240 g all-purpose flour, sifted – Handful slivered almonds (optional)

Direction

Mix ghee in a large basin.  Whip ghee on low using a hand-held electric mixer like this one.

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Mix again with hand mixer after adding powdered sugar. Start mixer on low and gradually raise speed to medium until ghee-sugar mixture is smooth and frothy.

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Set mixer aside. Add baking powder, then 1 cup flour. Knead flour in with your hands, then add 1 cup more. Knead again until flour is fully integrated into a soft dough.

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Cover and chill for 20 minutes to stiffen the dough. Meanwhile, preheat oven to 350°F . And prepare a parchment-lined baking sheet.

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Remove dough from fridge when ready. Use ½ tablespoons of dough to make walnut-sized balls. Gently squeeze the top (not flatten). Place on prepared baking sheet 2–3 inches apart.

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Give some cookies a light slivered almond press.Cookies should firm up and brown on the bottom after 12–15 minutes in a preheated oven. Should stay light-colored on top.)

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Take out of oven. Before cooling, avoid touching cookies (they'll fall apart). Top with powdered sugar. Enjoy!

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also see

also see

Italian Apple Olive Oil Cake Recipe