Ghoraiybah Recipes

GHORAYEBA

Ghorayeba image

A simple traditional Arabic recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like.

Provided by ladyheather06

Categories Spice Cookies

Time 35m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1 cup sifted confectioners' sugar
2 cups all-purpose flour
½ teaspoon ground cardamom
12 almonds, split

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 13.3 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 5.2 g

GHRAYBEH (BUTTER COOKIES) MIDDLE EAST, PALESTINE

Ghraybeh (Butter Cookies) Middle East, Palestine image

Make and share this Ghraybeh (Butter Cookies) Middle East, Palestine recipe from Food.com.

Provided by Palis Favorites

Categories Dessert

Time 45m

Yield 20-25 cookies, 20 serving(s)

Number Of Ingredients 5

Ingredients

1 cup rendered butter, refrigerated or 1 cup unsalted butter
1 cup powdered sugar
2 -2 1/2 cups flour
1 teaspoon orange blossom water (optional)
1/2 cup blanched almond

Steps:

Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well.
Form small cookies into an S shape, with each cookie being about a couple inches in size, give or take.
Press a blanched almond in the center of each S cookie. Place on cookie sheets and bake at 300 degrees in a preheated oven for 20 to 25 minutes. Avoid browning.

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