danidee
3 years ago5,000+ Views
Ghraybeh, Shortbread Cookies with a Middle Eastern Twist
These cookies have always been one of my favorite Arabic desserts for just how powdery and light they are - while at the same time being a completely decadent addition to any special occasion. Ghraybeh arranged on a plate and wrapped up in decorative ribbon and cellophane was easily one of the most popular things other Middle Eastern families brought to the house when we hosted dinners and other small parties. Share them with friends, family, and neighbors, or simply bake yourself up a batch with your favorite coffee or tea. Either way, you'll be delighted by this delicious regional variation to standard shortbread. ------------------------------------------------- Ghraybeh (Butter Cookies) 1 cup clarified butter 1 cup powdered sugar 2 - 2 1/2 cups flour 1 tsp. orange blossom water (Mazaher), optional 1/2 cup blanched almonds or shelled pistachios 1. Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well. 2. Form small cookies into an "S" or "O" shape, pressing one almond or pistachio in the center of each. 3. Place cookies on sheets and bake at 300 degrees in a preheated oven for 20 - 25 minutes. Avoid browning.
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Three steps? I can do this!
3 years ago·Reply
Can I go really crazy and have almonds AND pistachios?
3 years ago·Reply
These sound delicious! I've never used clarified butter though, where would I find that?
3 years ago·Reply
@pixiedust They sell it at a lot of Indian and Middle Eastern grocery stores, but I've also seen it at some general grocery stores like Trader Joe's too! Either that, or you can actually clarify butter at home. It requires a few steps, but it's certainly doable.
3 years ago·Reply
@danidee okay! I'll have to look for it next time I'm at Trader Joe's, I'd really love to try these!
3 years ago·Reply
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