Malay Cookies (Kueh Makmur)

• 3 cups flour
• 5 oz ghee, melted
• 1 tsp vanilla extract
• None None Green food color
• 1/2 cup flaked coconut, toasted
• 1/3 cup grated palm sugar or brown sugar
• 1/2 cup powdered sugar

1. Preheat the oven to 350u0b0F. Grease and line 2 baking pans with parchment paper.
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. 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. 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. Bake for 12 mins or until lightly golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
6. Place sifted powdered sugar on a plate. Roll cookies in powdered sugar to evenly coat.

flour, ghee, vanilla, green food color, flaked coconut, sugar, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/35790 (may not work)