Ghraybeh (Middle Eastern Shortbread Cookies)
Ghraybeh is a traditional Middle Eastern shortbread cookie renowned for its delicate texture and rich, buttery flavor
Ingredients
- 1 cup unsalted butter
- 1 cup powdered sugar
- 2¼ cup all purpose flour
- 1 tsp vanilla paste
Instructions
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3-5 minutes).
- Add the vanilla paste to the butter and sugar mixture. Mix until well combined.
- Gradually add the all-purpose flour to the creamed butter and sugar mixture. Mix until just combined.
- Transfer the cookie dough to a clean surface. Bring the dough together and gently knead it until it forms a large ball.
- Take small portions of the dough and shape them into rounds. You can use a cookie scoop or roll the dough into balls using your hands. Place the shaped cookies on a baking sheet, leaving some space between each.
- If desired, gently press pistachio into the center of each cookie.
- Bake in the preheated oven for 12-15 minutes or until the bottom of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ghraybeh is delicate when warm, so handle with care.
Notes
- Avoid Overmixing the dough, it can lead to a tougher texture. Mix until the ingredients are just combined.
- To make garnish stick well to the cookies, press it gently a little bit once it comes out of the oven.
- store cookies in an airtight container at room temperature for up to a week.
- If freezing to make-ahead preparation, simply by shape the cookies and freezing them on a try, then transfer them to a freezer bag, it can last up to 3 months.