Pre-heat oven to 350

Line your cookie sheets with baking parchment or reusable silicone sheets.

In the bowl of your mixer combine the flour, 3.5 ounces of the powdered sugar, the baking powder, salt and spice blend. Blend on low until evenly combined.

Add the ghee and increase speed to medium low. Blend until course and pebbly

Add the vanilla extract to the milk. On low, slowly stream in milk and blend until the dough pulls together and is no longer crumbly.

Scoop 1 tablespoon of dough and roll it into a ball. If leaving plain, place on the prepared baking sheet, flattening slightly. They spread minimally so you can arrange them as close as 2/3 inch apart.

If you are filling the cookies, indent the ball, press in your chosen filling then roll into a smooth ball. Flatten slightly on the prepared sheetpan.

If you will be imprinting the cookies, now is the time.

Bake in pre-heated oven 20 – 26 minutes until firm to the touch and lightly golden. Remove and let cool.

Mix the remaining 1.5 ounces of confectioners sugar with the remaining 2 teaspoons of the tea/spice blend. Place into a small strainer.

When fully cooled, dust your cookies generously with the confectioners sugar/spice blend. They are now ready to enjoy, serve or gift.

The options are endless, or these little gems can be left plain. Traditional fillings often include a praline like filling made with ghee, honey, sesame and walnuts called agameya, dates, pistachios or other nuts. For variations include candied ginger, dried fruits, fig paste or interesting blends of spiced, sugared or carmelized nuts. Whatever your chosen filling or fillings, prepare it by dividing it into small even portions, before you make your dough.

Today I've chosen to use candied walnuts, candied pecans, crystalized ginger and a date and walnut paste for my fillings.

This is a traditional spice blend used in Khak cookies and other baked goods. It usually features Mahlab, an aromatic spice made from the seeds of the prunus mahaleb cherry. A bit like a sweet and fruity version of bitter almond.

This spice is often blended with anise, clove, cardamom or fennel. In our very non-traditional variation here we are also including freshly ground black tea.

Place all ingredients into a clean spice grinder.

Pulse until your spice and tea mixture is well ground.