Ghraybeh

5 from 95 votes

Simple to make with only a few ingredients, these Ghraybeh shortbread cookies are made with rosewater and filled with jam for a tasty treat.

Prep Time15

Cook Time10

Chilling time1

Total Time1 25

Course: Dessert, Snack

Cuisine: Middle Eastern

Diet: Vegan

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 cup butter softened
1 cup powdered sugar
1 teaspoon rose water
2 ½ cups all-purpose flour
Apricot jam for topping

Instructions

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl of a stand mixer or using an electric hand mixer, cream together the softened butter and powdered sugar. Add the rose water and beat until dissolved.
Add the flour, one cup at a time, and use a wooden spoon or rubber spatula to mix until well combined. You may want to use your hands because the dough can feel crumbly. Chill the dough in the fridge for one hour.
Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop or your hands. Makes 20-24 balls.
Place the balls on the prepared baking sheet, arranging them so they’re about 2 inches apart.
Use your thumb to make an indent in the center of the cookie and add about half a teaspoon of the jam inside.
Bake for 8-10 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden.
Cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.

Notes

Storage: These cookies will keep well in the fridge for up to 2 weeks.

Freezing Instructions: These are great to make in advance and store in the freezer until ready to bake. Shape the cookies and place on a baking sheet. When frozen, you can transfer them to a freezer safe bag or container for up to one month. When ready to bake, there's no need to thaw. Just bake as directed and add an additional 2-3 minutes of baking time.

Nutrition

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