Soft, melt-in-your-mouth, with a light almond fragrance – sugee cookies are a familiar sight at many festive celebrations like Hari Raya and Lunar New Year.
Preheat your oven to 170°C
Combine butter, ghee and icing sugar into a mixing bowl and mix until fluffy using K-beater at Speed 2. Here’s where the unique design of K-beater helps to ensure that it reaches all edges of the bowl to achieve a superior mix.
Continue beating and slowly add in vanilla essence.
Sift top flour and baking powder into the mixture.
Add in chopped almonds and gently mix it into the dough until fully incorporated, but do not overbeat it.
Prepare a tray with greaseproof paper.
Using a cookie dough scooper or ice cream scooper, portion out the dough into 10g-sized balls.
Bake the cookies for 15-20 minutes, or until golden brown. Let them cool completely before serving or storing.