Name: Ghraybeh: Middle Eastern Shortbread Cookies with Pistachios Recipe
Prep time: 15 min
Cook time: PT-492350H53M32S
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 tender, buttery texture and subtle sweetness. These melt-in-your-mouth treats are traditionally topped with a pistachio or almond, making them both elegant and simple to enjoy with tea or coffee.

A round wooden tray filled with four different types of cookies arranged in separate sections: the top right section has flower-shaped cookies dusted with powdered sugar, light brown in color and each topped with a small chocolate chip in the center; the top left section holds small, pale beige cookies with a smooth surface, each adorned with a single green pistachio nut on top; the bottom right section contains oval-shaped cookies covered in sesame seeds, golden brown and textured; the middle bottom section features chunky, rough-textured cookies with visible bits of nuts or raisins, light tan in color. There is a single red flower placed near the left edge of the tray, all set on a white marbled surface. 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: In a mixing bowl, cream the unsalted butter with the powdered sugar using a rubber spatula until well combined and smooth.
Step 2: Gradually add the flour, one cup at a time. Mix with the spatula, then use your hands while adding the second cup to fully incorporate all the flour. The dough should come together like pie dough and be moldable into a ball or disk.
Step 3: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
Step 4: Preheat the oven to 350°F (175°C). Remove the dough from the fridge; it will be firm but become easier to shape with the warmth of your hands.
Step 5: Take tablespoon-sized pieces of dough, roll into smooth balls and slightly flatten the top. Press one pistachio or almond gently halfway into each cookie. Arrange cookies on a parchment-lined baking sheet, spacing them a few inches apart.
Step 6: Bake in the oven for 15-20 minutes until the bottoms turn lightly golden. You can bake on the middle rack throughout or 15 minutes on the bottom rack then 5 minutes on the top rack for even browning.
Step 7: Let the cookies cool completely before handling to prevent breakage. If desired, dust with powdered sugar before serving.

Tips & Variations

Using room temperature butter and properly chilling the dough helps prevent the cookies from spreading too much while baking.
For a nut-free version, simply skip topping with pistachios or almonds.
Add a hint of rosewater or orange blossom water to the dough for a fragrant twist.
Make smaller cookies for bite-sized treats perfect for parties or gifting.

Storage

Store cooled Ghraybeh cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to one month; thaw at room temperature before serving. To refresh their crispness, warm them briefly in a low oven.

How to Serve

A close-up view of a stack of round cookies, each cookie having a pale beige color and a smooth texture. Each cookie shows a single whole green pistachio nut embedded in the center of the top surface, with a light dusting of white powdered sugar scattered across the top. The cookies are piled loosely on a white plate with a slightly raised rim. The background shows a white marbled texture. 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 butter?

It’s best to use unsalted butter to control the salt level in the cookies. If using salted butter, reduce or omit any additional salt in the recipe if applicable.

Why does my dough crumbly and won’t stick together?

The dough may appear crumbly at first, but continue to gently knead it with your hands. The moisture from the butter will help bind the dough into a smooth ball. Chilling the dough also helps it hold together better during shaping and baking.