Name: Ghraybeh (Middle Eastern Shortbread Cookie) Recipe
Prep time: 15 min
Cook time: PT-491251H52M12S
Total time: 1 h 35 min
Cuisine: Middle Eastern
Ingredients: 2 cups All Purpose Flour; 1 cup Powdered Sugar; 2 sticks Unsalted Butter, room temperature (226 grams total); 20 whole Pistachios or Almonds; Powdered Sugar (for garnish, optional)

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Introduction

Ghraybeh is a delicate Middle Eastern shortbread cookie known for its crumbly texture and subtle sweetness. This simple yet elegant treat is perfect for tea time or special occasions. With just a few ingredients, you can create lovely buttery cookies topped with pistachios or almonds.

A close-up image showing a small heap of round cookies placed on a white plate with a brown rim, set on a white marbled surface. Each cookie is light beige with a soft texture and has a single green pistachio nut pressed into the center. The cookies are lightly dusted with white powdered sugar, adding a delicate snowy effect on their tops. The cookies are stacked and overlapping each other naturally, with soft shadows giving depth to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup powdered sugar
2 sticks unsalted butter, room temperature (226 grams total)
20 whole pistachios or almonds
Powdered sugar for garnish (optional)

Instructions

Step 1: Mix the unsalted butter and powdered sugar using a rubber spatula until well combined and creamy.
Step 2: Add the flour one cup at a time, mixing with the spatula. For the second cup, finish mixing with your hands until the dough forms a cohesive ball that can be shaped — it may start crumbly but will come together as you work it.
Step 3: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to chill completely.
Step 4: Remove the dough from the fridge. It will be firm but will soften slightly when handled.
Step 5: Take tablespoon-sized portions and shape each into a smooth, slightly flattened ball. Press one pistachio or almond into the center, gently pushing it halfway in. Place each cookie on a parchment-lined baking tray, spacing them a few inches apart.
Step 6: Continue shaping and placing cookies until all dough is used.
Step 7: Bake in a preheated 350°F oven for 15–20 minutes. You may bake on the middle rack the entire time or bake 15 minutes on the bottom rack then 5 minutes on the top rack. The bottoms should be lightly browned.
Step 8: Let the cookies cool completely on the tray before handling, as they are delicate and can break easily. Some flattening is normal due to the butter content.
Step 9: Optionally, dust with powdered sugar before serving and enjoy your buttery, crumbly Ghraybeh!

Tips & Variations

Make sure the butter is truly at room temperature to prevent excessive flattening during baking.
Chilling the dough is essential for maintaining the cookies’ shape and texture.
Swap pistachios or almonds for walnuts or pecans if preferred.
For added flavor, try a pinch of vanilla extract or rose water in the dough.
Use a cookie scoop or tablespoon measure to keep cookie sizes uniform.

Storage

Store Ghraybeh cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving. These cookies do not require reheating but can be gently warmed if desired.

How to Serve

A large round wooden tray holds five types of cookies arranged in curved layers. The outermost layer features flat round sesame seed cookies with a light brown color and visible sesame seeds, forming a uniform line along the tray's edge. Inside this, there’s a layer of chunky, rough-textured, light brown cookies with dark raisins or nuts scattered throughout. Above this is a group of smooth, pale beige cookies, each topped with a single green pistachio nut. Near the top of the tray, slightly overlapping with the pistachio cookies, are round, thick cookies dusted with white powdered sugar, each with a delicate hole in the middle and a ridged, mold-pressed pattern. The top left corner holds more sesame seed cookies stacked closely. The tray is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level in the cookies. If you only have salted butter, omit adding any extra salt in the recipe.

How do I prevent the cookies from spreading too much?

Ensure the butter is softened but not too soft, chill the dough thoroughly before baking, and avoid overworking the dough to maintain the cookies’ shape.