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Traditional Ghraybeh

Traditional Ghraybeh: Melt-in-Your-Mouth Middle Eastern Delights

Experience the buttery goodness of Traditional Ghraybeh cookies, a festive delight that brings warmth and love to every gathering.
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Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 20 cookies
Course: DESSERTS
Cuisine: Middle Eastern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 sticks Unsalted Butter Room temperature for proper creaming.
  • 226 grams All Purpose Flour Provides structure; can substitute with gluten-free flour.
  • 100 grams Powdered Sugar Use confectioners' sugar for best results.
  • 20 pieces Whole Pistachios or Almonds Optional; can be replaced with walnuts or omitted.
For Garnish
  • as needed Powdered Sugar For dusting the cookies.

Equipment

  • mixing bowl
  • rubber spatula
  • baking tray
  • Parchment Paper
  • Plastic wrap
  • wire rack

Method
 

Baking Instructions
  1. Cream the butter with powdered sugar until smooth and fluffy.
  2. Gradually mix in the all-purpose flour until the dough resembles soft pie dough.
  3. Wrap the dough in plastic wrap and chill for at least 1 hour.
  4. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  5. Take about 1 tablespoon of dough, roll it into a ball, and flatten it slightly; press a pistachio or almond on top.
  6. Arrange cookies on the tray with some space in between and bake for 15-20 minutes until lightly browned on the bottoms.
  7. Allow cookies to cool on the tray before transferring to a wire rack; dust with powdered sugar if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For an added crunch, sprinkle your favorite nuts on top before baking. Store in an airtight container for up to 1 week at room temperature or freeze the dough for up to 3 months.

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