Side Pannel
Ghorayebah (Middle Eastern Butter Cookies)
Ghorayebah (Middle Eastern Butter Cookies)
- Recipe Submitted by Cornbread on 11/29/2014
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
Directions
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.
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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