While researching new cookie recipes for the 2023 Holiday baking season, I came across Middle Eastern shortbread cookies called Ghraybeh. Ghraybeh, also spelled “ghorayeba” or “ghraybi,” are popular in many countries, including Lebanon, Syria, Jordan, and Palestine. These Ghraybeh cookies are known for their delicate, crumbly texture and rich, buttery flavor. The main ingredients in ghraybeh typically include butter, powdered sugar, and flour. Some recipes may also include ground almonds or pine nuts to add a nutty flavor and texture. The dough is often shaped into small rounds or crescents before baking. Once baked, the cookies are usually dusted with powdered sugar for a touch of sweetness and an attractive appearance.
If you know me, I am a huge fan of shortbread cookies, so I had to immediately try Ghraybeh. Ghraybeh cookies go perfectly with a cup of hot tea or coffee. Since these are Middle Eastern cookies, I decided to flavor them with rose water. You can choose to leave it out or even use orange blossom water as a flavoring.
These Ghraybeh cookies would make a wonderful addition to your holiday baking. Your friends and family will love to receive these dainty Middle Eastern shortbread cookies as food gifts.
So, indulge in the delightful flavors of Ghraybeh Cookies that embody the perfect blend of buttery richness and subtle floral notes from rosewater. These shortbread cookies are not only a treat for the taste buds but also a joy to make. With a handful of simple ingredients and an easy-to-follow process, you can create these delectable cookies in the comfort of your kitchen. Let’s dive into the step-by-step recipe that promises to fill your home with the irresistible aroma of freshly baked Middle Eastern goodness.
Ingredients used to make Ghraybeh Cookies
- 1 stick butter (113 grams), melted
- 1 ¼ cup All purpose flour
- ¾ cup Powdered sugar
- ½ tablespoon Rosewater
- 1-2 tablespoons Milk (if needed)
- Slivered almonds or any nuts for topping
- Powdered sugar for dusting the cookies (optional)
Step-by-step recipe to make delicious Middle Eastern shortbread cookies
Follow these steps to create this Ghraybeh Cookies recipe
- Preheat oven to 350 F. Prepare 2 cookie sheets by lining them with parchment paper.
- In a large mixing bowl add flour and powdered sugar and mix well.
- Now add the melted butter and rose water to the flour mix. Mix with your clean hands. If the dough does not come together easily, add 1-2 tablespoons of milk. Form a smooth dough ball.
- Pinch off about 1 ½ tablespoon-size pieces of the cookie dough. You can use a small cookie scoop to make it even. Roll the cookie dough in your palms to make a round ball. Place about 12 dough balls on a cookie sheet. Press the dough balls slightly with your palms and top it with a piece of slivered almond.
- Bake in the preheated oven for 15-16 minutes. The cookies should not change color and should still be almost white in color. The bottoms will be browned. Cool on a wire rack completely. If desired, when cooled completely, dust it with powdered sugar. Store in an airtight container.
Recipe tips to make Ghraybeh Cookies
- You can use melted ghee in place of butter in this recipe.
- These cookies are not very sweet so if you like your desserts very sweet, add an additional ¼ cup powdered sugar to the recipe.
- I have used rose water here and it gives the cookies a nice floral taste but you can skip it or use Orange Blossom water in its place.
- The dusting of powdered sugar is optional but gives the cookies a nice look. Be sure to dust the cookies when completely cooled.
FAQs – Ghraybeh Cookies
The short answer is NO. The powdered sugar provides these traditional Middle Eastern cookies their signature lightness. You will not get the right texture or color if you use granulated sugar or brown sugar.
Yes absolutely. You can use melted vegan butter and any nut-based milk to make these cookies vegan.
Although I have not tried it myself, I have heard people get good results with 1:1 Gluten-free Baking flour. So try it!
Other Middle Eastern inspired recipes
Recipe Card- Ghraybeh Cookies
Ghraybeh Cookies: Middle Eastern Shortbread Cookies Recipe
Discover the magic of Ghraybeh Cookies with this easy-to-follow recipe! Melted butter, all-purpose flour, powdered sugar, and a hint of rosewater come together to create these Middle Eastern shortbread delights. Follow the simple steps, from preheating the oven to adding slivered almonds for a finishing touch, and enjoy the sweet satisfaction of baking your own batch. Perfectly white with a golden bottom, these cookies are a visual and flavorful delight. Dust with powdered sugar for an extra touch of sweetness. Try this recipe now for a taste of Middle Eastern culinary bliss!
18-20
servings30
minutes15
minutesIngredients
1 1/4 cups All purpose flour
1 stick (113 grams) butter, melted
3/4 cup Powdered sugar
1/2 tablespoon Rose water
1/4 cup Slivered almonds
more powdered sugar for dusting the cookies (optional)
Method
- Preheat oven to 350 F. Prepare 2 cookie sheets by lining them with parchment paper.
- In a large mixing bowl add flour and powdered sugar and mix well. Now add the melted butter and rose water to the flour mix. Mix with your clean hands. If the dough does not come together easily, add 1-2 tablespoons of milk. Form a smooth dough ball.
- Pinch off about 1 ½ tablespoon-size pieces of the cookie dough. You can use a small cookie scoop to make it even. Roll the cookie dough in your palms to make a round ball. Place about 12 dough balls on a cookie sheet. Press the dough balls slightly with your palms and top it with a piece of slivered almond.
- Bake in the preheated oven for 15-16 minutes. The cookies should not change color and should still be almost white. The bottoms will be browned. Cool on a wire rack completely. If desired, when cooled completely, dust it with powdered sugar. Store in an airtight container.
Tips
- You can use melted ghee in place of butter in this recipe.
- These cookies are not very sweet so if you like your desserts very sweet, add an additional ¼ cup powdered sugar to the recipe.
- I have used rose water here and it gives the cookies a nice floral taste but you can skip it or use Orange Blossom water in its place.
- The dusting of powdered sugar is optional but gives the cookies a nice look. Be sure to dust the cookies when completely cooled.
- I have used slivered almonds here but you can use any nuts of choice to top the cookies. Pistachios would also be great.
