Get ready to transport your taste buds to the vibrant streets of Lebanon with these heavenly Ghraybeh butter cookies that are so delicate, they practically dissolve on your tongue! These aren't just any ordinary cookies - they're a generations-old delicacy that represents the pinnacle of Middle Eastern pastry craftsmanship. With just a few simple ingredients and a touch of culinary magic, you'll create melt-in-your-mouth treats that will have your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Lebanese
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Pine nuts for decoration (optional)
Instructions
- Ensure all ingredients are at room temperature, especially the butter. The butter should be soft but not melted, with a creamy consistency.
- In a large mixing bowl, cream the softened unsalted butter using an electric mixer or stand mixer until it becomes light and fluffy, approximately 2-3 minutes.
- Gradually add powdered sugar to the butter, continuing to mix until the mixture is smooth and well incorporated, with a pale, creamy appearance.
- Gently stir in the vanilla extract, mixing until evenly distributed throughout the butter-sugar mixture.
- In a separate bowl, sift together the all-purpose flour and salt to remove any lumps and ensure even distribution.
- Slowly add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, which will make shaping easier.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and roll into small, uniform balls, about 1 inch in diameter.
- Place the cookie balls on the prepared baking sheets, leaving about
- 5 inches of space between each cookie.
- If using pine nuts, gently press one pine nut into the center of each cookie, creating a slight indentation.
- Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden. The cookies should remain pale and delicate.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once fully cooled, dust the cookies with additional powdered sugar if desired.
- Store in an airtight container at room temperature for up to one week, separating layers with parchment paper to prevent sticking.
Tips
- Temperature is key: Ensure your butter is soft but not melted for the perfect creamy texture.
- Don't overmix the dough - this can make your cookies tough instead of delightfully tender.
- Chilling the dough helps prevent spreading and makes shaping easier.
- Use a light touch when pressing pine nuts to avoid cracking the delicate cookie surface.
- Watch your baking time carefully - these cookies should remain pale and delicate, not browned.
- For an extra touch of authenticity, use clarified butter (ghee) if available.
- Store in a single layer with parchment between cookies to maintain their pristine texture.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
