Malay Cookies (Kueh Makmur)

1. 1

   Preheat the oven to 350u00b0F. Grease and line 2 baking pans with parchment paper.

2. 2

   Spread flour on a large baking pan. Bake 8 mins or until lightly toasted; cool. Sift flour into a large bowl. Add ghee, 1/3 cup cold water and vanilla. Stir until the mixture is just combined. Turn onto a lightly floured surface. Divide dough into two even portions. Tint one portion pale green; knead until smooth and evenly colored. Knead plain portion until smooth.

3. 3

   Using your hands, combine the coconut and palm sugar in a small bowl until mixture clumps together. Shape 3/4 tsp of the mixture into 24 flattish cube shapes.

4. 4

   Roll 1 tbsp of the dough into a slight oval shape; flatten with the palm of your hand until 2 inches wide. Place a piece of the palm sugar mixture in the center. Bring up dough edges around filling, pinching to enclose filling. Repeat with remaining dough and filling. Using the back of a knife or a pastry crimper, mark a leaf pattern on the top of each cookie. Place on prepared pans.

5. 5

   Bake for 12 mins or until lightly golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

6. 6

   Place sifted powdered sugar on a plate. Roll cookies in powdered sugar to evenly coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.