Monday, January 15, 2018

Ghraybeh: Best Middle Eastern Shortbread Cookie

I love trying out cookies from a different culture, and love it even more when the ingredients are simple and commonly found in my pantry. I typically have orange blossom water, but this is optional and the cookies are still equally delicious if you leave this out. Without the orange blossom water, this is a four ingredient recipe! How often does that happen?!

Why I like this recipe:
  • The dough is incredibly easy to work with making rolling into a ball very simple. 
  • The steps and ingredients are easy and simple. Plus everything is done in one bowl, making clean up a breeze. 
  • This recipe is vegan as it does not require any egg. Great if preparing a meal for a vegetarian friend. Also it removes one guilt factor from eating raw dough!
  • These cookies are delicious for a week after cooking, making them a perfect recipe to make in advance of an occasion. 
Ghraybeh: Best Middle Eastern Shortbread Cookie

  • 2 sticks unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp orange blossom water, optional
  • 2 cups flour
  • Slivered almonds or pistachios for topping
Middle Eastern Cookie Ingredients

Preheat the oven to 300 degrees. Cream together the butter, sugar, and orange water until light and fluffy, approximately 5 minutes. Slowly add the flour and mix until the dough is no longer crumbly. 

Ghraybeh dough

Roll the cookie into an 1 inch ball shape and place on a baking sheet lined with parchment paper. Press an almond deep on each cookie, and bake for 25-30 minutes.

Rolled Ghraybeh

These cookies do not brown, so be careful not to over bake them. Allow the cookies to cool slightly, and dust with powdered sugar if you prefer. The cookies will last a week in an airtight container.

Ghraybeh Cookies

Ghraybeh: Best Middle Eastern Shortbread Cookie


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