Description
Melt-in-your-mouth Ghraybeh cookies are buttery, tender Middle Eastern shortbread topped with pistachios. Perfect with tea or coffee, and easy to make with just a few ingredients.
Ingredients
Scale
- 1 cup ghee (soft, room temperature)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 20 to 24 whole pistachios (for topping)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the ghee and powdered sugar until smooth and fluffy. Add the salt.
- Gradually add the flour and mix until a soft dough forms.
- Form small dough balls, about 1 inch wide, and place them on the prepared baking sheet.
- Gently press one pistachio into the center of each cookie ball without flattening it too much.
- Bake for 15 to 18 minutes. The cookies should remain pale and not brown.
- Allow to cool completely on the baking sheet before handling or serving.
Notes
- Handle dough gently to maintain tenderness.
- If dough feels too soft, chill for 10–15 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to 7 days.