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Ghraybeh (Middle Eastern Shortbread Cookie) Recipe

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★★★★★

5 from 129 reviews

Ghraybeh is a traditional Middle Eastern shortbread cookie known for its delicate, buttery texture and subtle sweetness. Made with simple ingredients like flour, powdered sugar, and unsalted butter, these cookies are topped with whole pistachios or almonds and baked to a light golden perfection. Perfect for festive occasions or any time you crave a tender, melt-in-your-mouth treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups All Purpose Flour
  • 1 cup Powdered Sugar

Wet Ingredients

  • 2 sticks Unsalted Butter, room temperature (226 grams total)

Toppings

  • 20 whole Pistachios or Almonds
  • Powdered Sugar (for garnish, optional)

Instructions

  1. Cream Butter and Sugar: In a mixing bowl, combine the unsalted butter and powdered sugar using a rubber spatula, creaming them together until well blended and smooth.
  2. Incorporate Flour: Add 1 cup of all-purpose flour and mix with the spatula. Add the second cup of flour, mixing initially with the spatula and then using your hands to knead the dough until it becomes cohesive and resembles pie dough. It may seem crumbly at first, but continue working until it forms a ball.
  3. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow it to firm up and improve texture.
  4. Prepare for Shaping: Remove the chilled dough from the fridge. It should feel firm but will soften slightly when warmed by your hands, making it easier to shape.
  5. Shape Cookies: Take 1 tablespoon-sized pieces of dough and roll them into smooth balls. Flatten the tops gently, then press one whole pistachio or almond halfway into the center of each cookie. Arrange the cookies on a baking tray lined with parchment paper, leaving several inches between them.
  6. Repeat Shaping: Continue shaping and topping the dough pieces until all the dough is used.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the cookies on the middle rack for 15-20 minutes, or until the bottoms are lightly browned. Alternatively, bake on the bottom rack for 15 minutes and then move to the top rack for an additional 5 minutes for even browning.
  8. Cool Cookies: Allow the cookies to cool completely on the tray before handling to prevent breaking. Note that slight flattening is normal due to the butter content and proper chilling beforehand helps minimize this.
  9. Garnish and Serve: Optionally, sprinkle powdered sugar over the cooled cookies before serving and enjoy this classic Middle Eastern treat.

Notes

  • Ensure butter is at room temperature before beginning to allow proper creaming with the powdered sugar.
  • Don’t be discouraged by crumbly dough; continued kneading will bring it together.
  • Proper chilling is crucial to prevent cookies from spreading too much during baking.
  • Use parchment paper to avoid sticking and to facilitate even baking.
  • If desired, swap pistachios for almonds or vice versa for topping.

Keywords: Ghraybeh, Middle Eastern cookies, shortbread cookie, butter cookie, pistachio cookie, almond cookie, traditional dessert

Find it online: https://heutigemahlzeiten.com/ghraybeh-middle-eastern-shortbread-cookie-recipe/