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Ghorayebah (Middle Eastern Butter Cookies)

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Category: Cookies, Breakfast

 Ingredients List

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups all-purupose flour
  • Handful of blanched whole or sliced almonds, shelled pistachios, and/or pine nuts, for garnish


Preheat the oven to 325°F. Line two baking sheets with parchment paper.

Using an electric mixer, cream the butter in a large mixing bowl until it turns white, about 1 minute. Add the sugar and continue to beat for about 5 minutes, until very smooth and creamy. The combination will look a lot like buttercream! Retire the mixer and slowly work in the flour with a spatula. The dough will be quite soft.

Take walnut-sized pieces and roll them into balls, then flatten slightly. Place them on the baking sheet 3 inches from each other (these spread a bit). Press a nut onto the center of each cookie.

Bake for 12 to 18 minutes, watching carefully: you want the cookies to be firm but completely white”¦not brown at all. Cool on the sheets for 10 minutes, then remove to a rack to cool completely.

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