Ghraybeh - Arabic Cookies

I was writing a story recently based in Libya and I did a lot of research into the food eaten there. One of the ubiquitous Arabic cookies is the Ghraybeh (Pronounced “gry-bey,” but it is said like you have a moth in your throat. Ghraybeh means “to swoon” or “faint” in Arabic so make what you will from that.)

They are pretty much a variety of shortbread with the addition of pistachios or apricot jam. I made the jam version and sprinked some chopped pistacios over.

They are the simplest thing on earth to make and have more of an adult taste than a kids taste.

Ingredients 

1 cup butter softened

1 cup powdered sugar

1 teaspoon rose water

2 ½ cups all-purpose flour

Apricot jam for topping

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

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.

Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop or your hands. Makes 20-24 balls.

Place the balls on the prepared baking sheet, arranging them so they’re about 2 inches apart.

Use your thumb to make an indent in the center of the cookie and add about half a teaspoon of the jam inside.

Bake for 8-10 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden.

Cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.

 

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