First take a deep bowl and add jaggery , coffee , vanilla essence and ghee together and mix them well. I use electric beater as then all the ghee with other things get enough air incorporated for later to make the cookie crispy.

Next add baking soda and salt in the flour and sieve it twice. Now with two spoons at a time start mixing this flour into the ghee and jaggery mix.

Be gradual but do not over mix. You can use little milk to make the dough softer but remember it still have to be dough and not batter.

At the end add almonds powder and mix it well.

Use hands to bring the dough together and then keep the dough in refrigerator for 15 mins

Preheat the oven at 180 degrees and then bring out the dough and with hands roll it. Use cookie cutters to gently cut the shapes of desire.

Transfer cookies in a baking tray and then bake for 10 mins and then gently flip the cookies and bake on the other side for 5 mins. Let it stay in the over for 10 mins and then cool it on a rack.

Drizzle some powdered sugar and serve your christmas cookies.