Dry roast the jeera/ cumin seeds in a pan/ skillet till they are slightly brown and fragrant, around 2-3 minutes. Allow it to cool. Then lightly crush it in a pestle and motor
In a bowl sift in the flour along with the salt.
Place ghee in the bowl of your stand mixer or hand mixer, mix on low until ghee is whipped.
Sift in powdered sugar, beat on low heat until the powdered sugar is mixed with the butter, then increase the speed as needed and beat till light and creamy and fluffy.
Then slowly incorporate 1/2 the flour and 2 teaspoons cumin seeds/ jeera and with a spatula bring it together.
Then add the remaining flour. lightly mix and gently bring the dough together into a soft dough.
Shape the dough in a disc and wrap in a cling film. Refrigerate it for 15-30 minutes so that the dough will firm up a bit.
Preheat oven to 180°C or 350 degrees F. And line a baking sheet lined with parchment paper.
Remove the disc from the refrigerator, place between 2 parchment papers and roll it to 1/4 inch thickness. Sprinkle the remaining cumin seeds, and gently press int the dough.
Cut it in desired shape.
Transfer the cookies with the help of a spatula on the baking sheet at least 2 inches apart.
Bake for 12 -15 minutes or 15-18 minutes for crispier cookies.
Let it cool completely. Put it in an air tight container, they will keep for a couple of weeks and enjoy with some tea or coffee.