Sweet & Savory Orange Cumin Shortbread Cookies

Preheat the oven to 350 F.

In a large bowl, sift together salt, all-purpose flour and baking powder. Set aside.

In a large mixing bowl, whisk together sugar and ghee (or butter if using that) until they are just combined. Add orange zest and cumin seeds. Slowly add the flour mixture and mix on low speed until the dough starts to come together. Add orange juice to make the dough smooth.

Take the combined dough out of the mixer and knead with your hands over a clean countertop that you’ve lightly dusted with flour. Divide the dough into two equal parts and roll them into logs. Wrap the logs with a sheet of plastic wrap. At this stage I just smoothed out the longer sides of the log giving it a square shape. Then put it in the refrigerator for 15-20 minutes until firm.

Pull the dough out of the refrigerator, unwrap it and cut into squares about 1/4″-1/2″ thick. Place them on a cookie sheet that you’ve lined with parchment paper, an inch apart from each other.

Bake them for 10-12 minutes or until the bottom is golden brown in color. Take it out of the oven and cool on a cooling rack before serving with hot milk, coffee or chai.