- ¾ cup/180 grams Ghee, at room temperature
- 1 ¾ cups/215 grams confectioners’ sugar
- ½ teaspoon/3 grams kosher salt
- 1 teaspoon/ 5 milliliters orange blossom water
- 1 ¾ cups/228 grams all-purpose flour, more as needed
Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners’ sugar and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
Divide the dough into 24 equal parts and shoe them into small balls. Place cookies on the prepared sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
Sift remaining confectioners’ sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.