Cream together butter, ghee and oil.
Add milk and beat.Now add powdered sugar and milk powder and beat until creamy.
Add in vanilla, yeast, fennel and cardamom powder and beat well.
Finally add in the flour and mix to form a soft dough. The dough may be slightly sticky.
Cover and set aside for 1 hour.
Mix together the dates puree, butter and cardamom to make a soft dough.
If using dates, heat butter and add the pitted dates and cardamom powder to it.
Cook until the dates are soft enough to be mashed.
Mash to form a soft dough. Allow it to cool completely.
Divide the dough and the filling into 30 equal portions.
Preheat oven to 220°C.
Take one portion of the dough, flatten it and place one portion of the filling. Gently close the dough over the filling and arrange on a greased baking tray.
Once the tray is full, bake in oven for 10 minutes or until the bottom is golden.
Now shift the tray to the top most rack and set oven in grill or broiler mode.
Bake until the top is golden. It will take 2-4 minutes.
Remove from oven and allow it to cool completely before transferring to a wire rack because the cookies are very delicate.
Store in airtight jar.
