Ghraybeh (Middle Eastern Shortbread Cookies)
Light, buttery Ghraybeh flavored with orange flower water and cardamom. Easy shapes, pistachio top, makes about 3 dozen cookies.
These rich, yet deliciously airy, butter cookies are perfect with a hot cup of black tea. Getting creative with shaping them is half as fun as eating them.
- Use softened clarified butter for a tender, crumbly texture and chill the dough before shaping.
- Shape into small balls or simple wreaths, top with a pistachio, and bake at 300°F until just starting to color.
- Dust cookies with powdered sugar while warm so the sugar sticks and gives the classic finish.
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Preparation Instructions:
- Preheat oven to 300 degrees.
- Mix together the butter, sugar, and orange flower water until light and creamy. Sift together flours, salt and cardamom and stir into butter mixture until well combined. Chill dough for 30 minutes.
- Form dough into grape-sized balls, then shape balls into wreaths, diamonds, "s" shapes, etc. (or leave round). Place a pistachio on each cookie.
- Arrange cookies 1 inch apart on ungreased baking sheets. Bake 18 to 20 minutes, until cookies are dry to the touch and just starting to change color. Transfer cookies to a rack and immediately dust heavily with powdered sugar. Makes about 3 dozen cookies.
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More About This Recipe
Blanched almond or pine nuts can be used in place of pistachios. For a non-traditional cookie, orange flower water can be replaced with whiskey or other flavors.
If you enjoyed this recipe, check out more Middle Eastern recipes here.
Frequently Asked Questions
What is Ghraybeh?
Ghraybeh are Middle Eastern shortbread cookies. They are light and buttery, usually flavored with orange flower water and a touch of cardamom, and finished with a pistachio on top.
Can I use regular butter instead of clarified butter (ghee)?
Yes. Regular unsalted butter will work but adds moisture and can make cookies spread and be slightly less crumbly. Chill the dough well before shaping to reduce spreading. For the most authentic texture use clarified butter if you can.
How do I shape the cookies without them cracking?
Chill the dough 30 minutes so it firms up. Roll grape-sized balls in your palms and press gently into the desired shape. If the dough cracks, press edges lightly with slightly damp fingers or chill a bit longer before reshaping.
What can I use instead of orange flower water?
You can swap orange flower water for rose water, a small amount of orange or lemon zest, vanilla extract, or even a splash of whiskey. Start with 1 to 2 teaspoons for similar flavor intensity and adjust to taste.
Can I make these cookies gluten-free?
Yes with adjustments. Replace the all-purpose and semolina flours with a combination like 1 cup gluten-free all-purpose flour plus 1 cup almond flour or a GF AP blend plus almond flour. Texture will differ from the original because semolina adds a slight bite.
How should I store and freeze Ghraybeh?
Store in an airtight container at room temperature for up to one week. For longer storage freeze baked cookies in a single layer in a rigid container for up to 3 months. Let thaw at room temperature; you can dust with powdered sugar again if the coating thins.
Why dust the cookies with powdered sugar immediately after baking?
Dusting while the cookies are still warm helps the powdered sugar adhere and creates the classic snowy coating. If you wait until they cool, the sugar will not stick as well and may look patchy.
What can I use instead of pistachios for the topping?
You can use blanched almonds, pine nuts, or a small piece of walnut. Any mild nut works. For a nut-free option use a small dried fruit piece or omit the topping.
What is Ghraybeh?
Ghraybeh are Middle Eastern shortbread cookies. They are light and buttery, usually flavored with orange flower water and a touch of cardamom, and finished with a pistachio on top.
Can I use regular butter instead of clarified butter (ghee)?
Yes. Regular unsalted butter will work but adds moisture and can make cookies spread and be slightly less crumbly. Chill the dough well before shaping to reduce spreading. For the most authentic texture use clarified butter if you can.
How do I shape the cookies without them cracking?
Chill the dough 30 minutes so it firms up. Roll grape-sized balls in your palms and press gently into the desired shape. If the dough cracks, press edges lightly with slightly damp fingers or chill a bit longer before reshaping.
What can I use instead of orange flower water?
You can swap orange flower water for rose water, a small amount of orange or lemon zest, vanilla extract, or even a splash of whiskey. Start with 1 to 2 teaspoons for similar flavor intensity and adjust to taste.
Can I make these cookies gluten-free?
Yes with adjustments. Replace the all-purpose and semolina flours with a combination like 1 cup gluten-free all-purpose flour plus 1 cup almond flour or a GF AP blend plus almond flour. Texture will differ from the original because semolina adds a slight bite.
How should I store and freeze Ghraybeh?
Store in an airtight container at room temperature for up to one week. For longer storage freeze baked cookies in a single layer in a rigid container for up to 3 months. Let thaw at room temperature; you can dust with powdered sugar again if the coating thins.
Why dust the cookies with powdered sugar immediately after baking?
Dusting while the cookies are still warm helps the powdered sugar adhere and creates the classic snowy coating. If you wait until they cool, the sugar will not stick as well and may look patchy.
What can I use instead of pistachios for the topping?
You can use blanched almonds, pine nuts, or a small piece of walnut. Any mild nut works. For a nut-free option use a small dried fruit piece or omit the topping.
Love these little nibbles, they’re terribly addictive! I like to use the Ceylon cinnamon instead of cardamom sometimes.