Ghraybeh: Middle Eastern Shortbread Cookies with Pistachios Recipe
Ghraybeh is a classic Middle Eastern shortbread cookie known for its delicate, buttery texture and subtle sweetness. Made with simple ingredients like butter, powdered sugar, and flour, these cookies are beautifully topped with whole pistachios or almonds. Perfect to serve alongside tea or coffee, Ghraybeh offers a melt-in-your-mouth experience with a light crumbly consistency that embodies the perfect balance of richness and elegance.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
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
- Cream Butter and Sugar: In a mixing bowl, combine the room temperature unsalted butter and powdered sugar. Use a rubber spatula to cream them together until you achieve a smooth, combined consistency.
- Add Flour Gradually: Add 1 cup of flour to the butter-sugar mixture and mix thoroughly with the spatula. Then add the second cup of flour. When incorporating the second cup, use your hands to fold and knead the dough so it is evenly combined and resembles pie dough. The dough may appear crumbly initially but continue working it until it comes together into a shapeable dough.
- Chill the Dough: Wrap the formed dough in plastic wrap and refrigerate for at least 1 hour. This chilling step is crucial to ensure the cookies maintain their shape during baking.
- Shape the Cookies: Remove the dough from the fridge; it will be firm but will soften slightly with the warmth of your hands. Pinch off 1 tablespoon-sized portions of dough, roll them into smooth balls, then gently flatten the tops. Press one whole pistachio or almond halfway into the center of each cookie.
- Arrange for Baking: Place the prepared cookies on a parchment-lined baking tray, leaving a couple of inches of space between each to allow for slight spreading.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies on the middle rack for 15 to 20 minutes, or until the bottoms turn a light golden brown. Alternatively, bake for 15 minutes on the bottom rack then move to the top rack for an additional 5 minutes for even baking.
- Cool and Garnish: Allow cookies to cool completely before handling to prevent breakage. Optionally, dust the cooled cookies with powdered sugar for a beautiful finishing touch. Enjoy your delicate Ghraybeh cookies!
Notes
- Ensure the butter is at room temperature before starting for easier creaming and better texture.
- Do not skip the chilling step; it helps the cookies maintain their shape and improves the buttery texture.
- If dough feels too crumbly, keep kneading gently until it forms a cohesive ball.
- Spacing cookies properly is important as they spread slightly due to the butter content.
- Use parchment paper for easier removal and to prevent sticking.
- Cookies may flatten slightly; this is normal for butter-based shortbread.
Keywords: Ghraybeh, Middle Eastern shortbread, pistachio cookies, almond cookies, buttery cookies, traditional Middle Eastern dessert
