Preheat your oven to 325°F (160°C). Prepare a baking sheet with parchment paper or a silpat.
In a mixing bowl, or the bowl of your stand mixer, add the ghee/butter. Mix on high for 2 minutes.
Slow down the mixer to low. Add the powdered sugar a little at a time until fully combined. Bring the speed back up to high for another 2 minutes. Add your orange blossom water.
Mix together your flour and salt to combine. Slow down the mixer to low speed again, and slowly add your flour and salt mixture until a very soft dough forms. Once the dough is no longer sticky you do not need to add more flour.
Once the dough is combined, roll 1 Tbsp dough into a ball, or press into a mould, then place on your lined baking sheet about 1 inch (2½cm) apart.
Bake at 325°F (160°C) for 12-15 minutes, until just lightly golden around the edges. Do not over-bake!
Allow to cool on the pan for an additional ten minutes (they may be crumbly, so do not move while still hot) then allow to finish cooling completely on a wire baking rack.