Description
Ghraybeh cookies are Middle Eastern shortbread cookies with an amazing buttery texture that melts in your mouth, made with only three ingredients. Ghee (clarified butter), flour, and powdered sugar.
Ingredients
Scale
- 1 cup Ghee (clarified butter)
- 1 cup confectioner sugar
- 2.5-3 cups all-purpose flour
- 1 tablespoon orange blossom water
- 1/2 cup raw pistachios
Instructions
- Preheat oven to 325 degrees F.
- Add softened ghee to a stand or hand mixer, and whip on high speed until fluffy.
- Gradually add confectioner sugar (sifted) and orange blossom water mix on a low speed until fully combined.
- Slowly add 2.5 cups of all-purpose flour (sifted) and mix on a low speed until everything is well combined. Integrate everything well together until you form a dough. If the dough looks too soft you can gradually add the remainder ½ cup of flour 1 tablespoon at a time.
- Use your hands to bring the dough together.
- Start forming small pieces, with your hands roll them into a long log, cut in about 1 finger size, then slightly shape into the letter S.
- Another option can be by simply making a small round ball, and flattening it between your palms. Press the middle of the cookie gently with your thumb to form a small indent to add a pistachio on top.
- Continue until all the dough is done. Place cookies on a baking tray, no need to grease and bake for 12-15 minutes. Cookies will remain pale and not browned.
Notes
- Sift confectioner sugar and all-purpose flour for best results.
- Make sure the ghee is soft at room temperature when mixed.
- No need to chill the dough before forming the balls, but it all depends on the room temperature, if the dough is too soft and hard to form then I recommend refrigerating it for 15-20 minutes.
- Ghrabybeh might look super soft once taken out of the stove, don’t be alarmed it will firm up once cooled off. Let it completely cool off before removing it from the baking sheet.
- No need to grease the baking tray since the dough is very buttery and won't stick, but feel free to use parchment paper.
- During baking, ghraybeh won’t turn brown, it will remain in its creamy white color.