Combine the ghee and powdered sugar. Whisk well to combine and until they create a pale yellow color – this ensures there is air incorporated in the dough and will result in a light cookie.

Add in the flour (Important: when measuring the flour, do not pack it into your measuring cup. You will end up with much more than you need. Simply use a tablespoon to pour the flour little by little into your measuring cup and level it off with a butter knife). Use a spatula to mix the dough until the flour is just combined. Let the dough chill in the fridge for about 10-15 minutes or until it is easier to handle.

Preheat the oven to 300 F

Working quickly, form the cookies into shapes by taking about a tablespoon of dough and rolling it into a log and either creating an S shape, a circle/wreath, or slightly flatten a ball of dough with your fingers and place a chocolate chip on top to create thumbprint style cookies. For the S or the O shapes, place either a blanched almond, slivered almond or a pine nut on top of the cookies in the center of the S or on the O where the two pieces of dough meet.

Leave about ½ inch space between each cookie on the baking sheet. Bake for 20-22 minutes. Remove from the oven and do not touch the cookies until they’re fully cooled (I know, but resist the urge!! Ok, maybe just one.) Enjoy once fully cooled!