• Melt the ghee and then let it cools down completely

Prepare the filling (if you choose to do filling):

• Mix all ingredients for filling in a bowl. Set aside

Prepare the cookie dough:

• Combine both flours and salt and whisk to combine. Pour the melted ghee into the flour mixture and use your hand to knead into a smooth dough that won't crumble when you roll into a ball, if it's too crumbly, add a bit more ghee to help you form a soft dough

Shape the cookies:

• Preheat oven at 320 F (160 C). Line a large baking sheet with parchment paper. Divide the dough into 25 pieces or more if you make them smaller. Keep them covered and work with one dough at a time. If you want to use filling, use your thumb to make a well in the center of the dough, wide enough to put the filling in. Seal the dough and roll into a smooth oval shape. If you don't use the filling, simply roll the dough into smooth round ball. Place on a parchment paper about 1/2-inch apart. The cookie doesn't spread much
• Optional: Once you are done filling and shaping the dough, if you have a crimper, you can crimp the middle and both sides to create a leaf pattern. I don't have a crimper, so I just use a fork to imprint both sides

Baking:

• Place the baking sheet in the middle of the oven. Bake for 25 minutes. The cookies will not brown much. Remove from the oven and let them cool down on the tray for about 3 minutes or so

Dusting:

• Mix icing sugar wit milk powder. Then very gently roll the warm cookies (not hot) in a bowl of icing sugar and milk powder mixture. Place on a cooling rack and let them cool down completely before storing them in an air-tight container