Ghraybeh Cookies Recipes
GHRAYBEH (BUTTER COOKIES) MIDDLE EAST, PALESTINE
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
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.
SHORTBREAD RINGS (GH'RAYBEH)
Categories Cookies Dairy Nut Dessert Bake Ramadan Almond Pistachio Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 34 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Beat together flour, sugar, butter, shortening, cardamom, rose water, and orange-flower water in a bowl with an electric mixer on low speed until a smooth dough forms.
- Roll dough into walnut-size balls, then roll each ball into a 5-inch rope. Form each rope into a 2-inch circle, overlapping ends slightly. Press a nut into each cookie at overlap.
- Arrange cookies, 1 inch apart, on 2 ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch but still white, 20 to 22 minutes total. Transfer cookies to a rack to cool.
GHRAYBEH COOKIES
This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key ingredient for these exotic treats is the semolina.
Provided by Grethel
Categories Refrigerator Cookies
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.
- On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.
- Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The are best served after they have cooled for several hours.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 7.9 g, Cholesterol 21.9 mg, Fat 9.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 5.4 g, Sodium 0.7 mg, Sugar 3.4 g
GHRAYBEH COOKIES
This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key ingredient for these exotic treats is the semolina.
Provided by Grethel
Categories Refrigerator Cookies
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.
- On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness, and cut into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.
- Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The are best served after they have cooled for several hours.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 7.9 g, Cholesterol 21.9 mg, Fat 9.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 5.4 g, Sodium 0.7 mg, Sugar 3.4 g
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- Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossom water and whip until well combined and fluffy. On low speed, slowly blend in the flour, ½ cup at a time.
- Handle the dough as gingerly and swiftly as possible to shape the cookies. Take a large handful of the dough and shape it into a log about 1-inch tall and wide (this is pretty narrow!) on a lightly floured work surface. If the dough is crumbly, gently push it together. Use a sharp knife to cut ½-inch pieces diagonally (these are quite small; they expand when baked).
- Place the diamonds on a parchment-lined heavy sheet pan and bake until the cookies are baked through but still pale, about 18-20 minutes. The cookies should not be browned except for very minimally on the bottom.
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- In a large bowl of a stand mixer or using an electric hand mixer, cream together the softened butter and powdered sugar. Add the rose water and beat until dissolved.
- Add the flour, one cup at a time, and use a wooden spoon or rubber spatula to mix until well combined. You may want to use your hands because the dough can feel crumbly. Chill the dough in the fridge for one hour.
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