Beat the butter and sugar together until creamy. Make sure the butter is at room temperature.

Add the oil to the butter and sugar mixture. This is the secret to making the cookies a bit crispy.

Mix well until smooth.

Add the egg and vanilla extract, then beat again until combined.

Place the flour in a separate bowl.

Add the powdered milk, baking powder, and a pinch of salt to the flour.

Stir all the dry ingredients together.

Add the dry ingredients to the wet mixture, one spoonful at a time, mixing with a stand mixer or by hand.

You should get a soft, cohesive dough. Do not overmix—just bring it together. Fill with date paste, seal with more dough, and shape using maamoul molds or cookie molds.

Bake at 350°F (180°C) until golden on the top and bottom. Enjoy with a cup of milk tea!