What You'll Need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 12 tablespoons 4th & Heart Salted Ghee Butter Stick, at room temperature
• 1 cup granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract

Instructions:

1. Arrange a rack in the center of the oven, and preheat to 350°F. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, or in a large bowl and using an electric hand mixer, beat the sugar and ghee together until fluffy, about 2 minutes. Add the whole egg and egg yolk to the bowl, and continue to beat until creamy. Add the vanilla, and beat again on low until fully incorporated. Add the flour mixture, and beat on low speed until just combined.
4. Use a small ice cream scoop to measure about 2 tablespoons of the dough at a time, and roll into a ball. Add to the parchment-lined baking sheets, ensuring each ball is about 1½ inches apart for enough separation while spreading.
5. Transfer the cookie sheets to the oven, and bake until just fragrant, 11-13 minutes. They may still look pale, but they will continue to set as they cool. Cool the cookies on the baking sheet for a few minutes, then transfer to wire cooling racks to cool completely.