Ghraybey Cookies ( Middle Eastern Shortbread Cookies) recipe

Ghraybey Cookies ( Middle Eastern Shortbread Cookies)

by Leena Kohli (@leenakohli)
Prep Time
1hr 20min
Cook Time
15min
Total Time
1hr 35min

Ghraybeh cookies are easy to make and perfect for anyone who loves simple yet tasty desserts. Also known as Middle Eastern Shortbread Cookies or Lebanese Shortbread, they are cherished for their buttery, melt-in-your-mouth texture. Made with just three ingredients—unsalted butter, powdered sugar, and flour—these cookies are a staple at festive...

Ingredients

24 Servings
(1 serving = 1 cookie)
  • 1cup
    unsalted butter, softened
  • 1/2cup
    powdered sugar, sifted
  • 2 1/2cups
    all-purpose flour, sifted
  • 1/4tsp
    salt
  • 1tsp
    rose water (optional)
  • Pistachios for garnishing

How to make Ghraybey Cookies ( Middle Eastern Shortbread Cookies)

Prepare the Dough

  1. In a mixing bowl, cream the softened butter and powdered sugar using a hand mixer or whisk until light and fluffy, about 3–5 minutes.

    Step 1.1: In a mixing bowl, cream the softened butter and powdered sugar using a hand mixer or whisk until light and fluffy, about 3–5 minutes
    Step 1.2: In a mixing bowl, cream the softened butter and powdered sugar using a hand mixer or whisk until light and fluffy, about 3–5 minutes
  2. Add the rose water, if using, and mix well.

  3. Gradually add the sifted flour and salt to the butter mixture. Gently mix using a spatula or your hands until a soft, non-sticky dough forms. Be careful not to overmix, as this will affect the cookies' tender texture.

    Step 1.1: Gradually add the sifted flour and salt to the butter mixture
    Step 1.2: Gradually add the sifted flour and salt to the butter mixture
    Step 1.3: Gradually add the sifted flour and salt to the butter mixture
  4. Wrap the dough in cling film and refrigerate for 40-50 minutes to firm up.

    Step 1.1: Wrap the dough in cling film and refrigerate for 40-50 minutes to firm up

Shape the Cookies

  1. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.

  2. Roll small portions of dough, about 1 tablespoon, into smooth balls.

    Step 2.1: Roll small portions of dough, about 1 tablespoon, into smooth balls
  3. Gently press a pistachio onto the top of each ball.

    Step 2.1: Gently press a pistachio onto the top of each ball

Bake the Cookies

  1. Arrange the cookies on the prepared baking sheet, leaving a little space between each.

    Step 3.1: Arrange the cookies on the prepared baking sheet, leaving a little space between each
  2. Bake for 12–15 minutes, or until the edges begin to turn golden. The cookies should remain pale in color.

    Step 3.1: Bake for 12–15 minutes, or until the edges begin to turn golden
    Step 3.2: Bake for 12–15 minutes, or until the edges begin to turn golden
  3. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. These cookies are delicate and may crumble if moved while still warm. The centers will be slightly soft but will firm up as they cool.

  4. Carefully transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to 1–2 weeks.

Tips & Tricks

  1. Watch the baking time: Oven temperatures can vary, so keep a close eye to avoid overbaking.

  2. Adjust sweetness: You can adjust the sugar level to suit your taste.

  3. Ghee option: You can substitute butter with ghee for a richer flavour.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨