Ghraybeh
Simple to make with only a few ingredients, these Ghraybeh shortbread cookies are made with rosewater and filled with jam for a tasty treat.
Servings: 30 cookies
Ingredients
- 1 cup unsalted butter softened, 2 sticks
- 1 cup powdered sugar
- 2 teaspoons rose water
- 2 cups all-purpose flour
- 30-32 pistachio pieces
Instructions
- Preheat the oven to 350°F and line a baking sheet 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 until light and fluffy. 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.
- Scoop 1 tablespoon of the mixture, roll into a ball and place on the prepared baking sheet so they’re about 2 inches apart. Press one pistachio in the center of each and flatten slightly.
- Bake for 13-15 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden. They will stay looking white and won’t get much darker.
- 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
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 189IU | Calcium: 3mg | Iron: 0.4mg
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