Kuih makmur and Pineapple tarts

Only manage to make pineapple tarts, kuih makmur and 2 prune lapis for this year's chinese new year, and out of all only like the kuih makmur taste maybe due to my liking to peanuts. First time making kuih makmur using ghee, this round I use Anna Phua's recipe from her book, forgot to snap picture of kuih makmur cookies till a few days later, so the edges on the kuih may not look as sharp as when it was just out of the oven.

Kuih Makmur

Filling
150g peanut (roasted, peeled and chopped)
60g Sugar
1 1/2 tbsp shortening or peanut oil

Pastry
125g butter
50g ghee
25g sugar
3/4 egg
few drops green food colouring
225g plain flour
1/8 tsp baking powder
pinch of salt
some icing sugar for dusting ( I suggest u use snow powder)

Method:
1. Mix well the filling ingredients and set aside.
2. Cream butter, ghee and sugar well. Add egg and a few drops of green colouring. Mix well.
3. Add in flour, baking powder and salt and knead to make pastry dough. Set aside for 20 minutes.
4. Mould into balls of about 8g each. Press thinly and wrap filling. Fold into half and press into leaf-like design. Place on a baking tray.
5. Bake in a preheated oven at 150 degree for 20 mins. Remove and dust with icing sugar immediately. Cool and store in airtight containers.