1 March, 2015
Ghraybeh – Shortbread Cookies
Learn how easy it is to make these shortbread cookies that melt in your mouth!
Here is the lebanese recipe for these little wonders.
- 2 cups of flour
- 1 cup of powdered sugar
- 1 cup of vegetable shortening
- 1/8 teaspoon of baking soda
- Raw unsalted pistachios (optional)
Place the powdered sugar, baking soda, flour and vegetable shortening in a bowl. Mix well with the tips of your fingers. The mixture may first crumble, continue kneading until you have a dough. Set aside for 20 minutes.
Preheat the oven to 180°C/ 350°F. Break the dough into equal balls, roughly the size of an apricot. Make sure your hands are dry then flour them before shaping the dough (this will prevent the dough from sticking to your palms).
Rub each dough with the palm of your hands forming a 5 cm/ 2.5 inches long rope – like dough. Pinch the ends of the rope forming a circle. Place on a sheet lined with parchment paper, leaving 2.5cm / 1 inch of space between one another. Place a pistachio on the connecting ends.
Bake for 12- 15 minutes to a creamy color (do not let the cookies turn golden).
Allow to cool down completely before transferring to a serving dish. Enjoy!!