Middle Eastern Shortbread Cookies (Ghraybeh)
Ingredients: unsalted butter, powdered sugar, rose water, all-purpose flour, apricot jam · 105 min cook time · 150kcal · ~₩12,000
Ingredients
1cup unsalted butter, 1cup powdered sugar, 1teaspoon rose water, 2.5cups all-purpose flour, 0.5cup apricot jam, 0.25cup crushed pistachios
Instructions
1. Whisk together 1 cup of softened unsalted butter and 1 cup of powdered sugar until it looks like buttercream frosting. You can also use ghee, decreasing flour by a fourth of a cup if using ghee.
2. Add 1 teaspoon of rose water to the butter and sugar mixture and mix briefly.
3. Add 2.5 cups of all-purpose flour to the mixture. Mix well, using your hands if needed, until a cookie dough consistency that holds together without cracks is formed.
4. Chill the dough for about 45 minutes to an hour to help the butter solidify and prevent spreading during baking.
5. After chilling, use a standard spring-loaded cookie scoop (about 1 to 1.5 tablespoons) to portion the dough. Roll each portion into a ball with your hands until there are no cracks.
6. Make an indentation in the middle of each cookie ball using your thumb.
7. Place the formed cookies on a baking sheet, about two inches apart. Add about half a teaspoon of apricot jam into the indentation of each cookie.
8. Bake in the oven at 350°F (175°C) for about 10 minutes, until they are puffed up and very lightly golden at the bottom. The cookies will not expand much and will remain mostly white.
9. Remove from oven and let them rest for about 10 minutes.
10. Serve the cookies, optionally topped with some crushed pistachios.
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