This is a seasonal Sudanese cookie normally used for Eid celebrations. As I moved away, I took what reminded me of my home and family. You are surely free to bake them at any time of the year. This recipe was handed down to me by my father.
- 1 cup confectioners’ sugar
- 1 cup ghee (clarified butter)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups all-purpose flour, or as needed
- 30 whole cloves
- Preheat oven to 300 degrees F (150 degrees C).
- Mix sugar and ghee together until creamy; stir in vanilla extract and baking powder.
- Add flour in small batches until dough is thickened and combined.
- Roll dough into walnut-size balls and place 2 inches apart onto baking sheets.
- Flatten slightly and press a clove into the center.
- Bake in the preheated oven until ivory, 10 to 20 minutes.
- Cool on the sheets for 10 minutes, before transferring to a wire rack to cool completely, about 10 to 20 minutes.