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Ghorabiyeh
Lebanese butter nut cookies
2 C butter, softened
1 C powdered sugar
1 C granulated sugar
4 C all-purpose flour
2 C blanched almond halves
1 tsp. clear almond extract
Preheat oven to 300-degrees F. In a bowl, beat butter for about five minutes, or until fluffy. Cream in both sugars; add almond extract. Gradually add the flour; mix well. Wrap dough in plastic wrap; chill in the refrigerator for up to one hour. Roll out chilled dough on a floured surface; shape into a rope 1-1/2 to 2-inches thick. Cut diagonally into diamond shapes; place on ungreased cookie sheets. Place one almond in center of each cookie. Bake for about twelve minutes. Remove from oven and cool on cooling rack before serving.
*Ghorabiyeh image (C) Alborz Fallah (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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