Anas Ghoriba Cookies Recipes

ANA'S GHORIBA COOKIES

Steps:

• Put the butter and oil in a pan on low heat until completely melted then leave it to cool down.
• Mix the eggs with the sugar until white and fluffy. Add he the melted butter to the egg mixture and continue mixing.
• Fold in the flour and baking powder until you get a soft dough. Wrap it in cling film and put in the fridge for an hour or until firm.
• Form little balls the size of a walnut, roll in the icing sugar and place on a tray covered in baking paper, than push down on each ball until you get little circles one finger thick.
• Bake in the hot oven at 170 C for 15 - 20 minutes or until golden. Make sure you take the cookies out when they are still soft inside. ENJOY!!!

GHORAYEBA

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.

ANNA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

ROSE AND ALMOND GHRIBA

Steps:

• Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners' sugar in a small bowl.
• Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners' sugar until completely coated.
• Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don't flatten them completely.
• Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.