Recipe
Ghraybeh – Traditional Middle Eastern Butter Cookies
Growing up in a Lebanese household and around my family’s bakery, these delicate, melt-in-your-mouth cookies were always something special. They’re especially popular during Eid, holidays, weddings, and family gatherings.
Scale
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ghee or softened unsalted butter
- 1/2 cup powdered sugar
- Pine nuts, almonds, or pistachios for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, ghee (or softened butter), and powdered sugar.
- Using your hands, gently work the ingredients together until a soft, smooth dough forms. The texture should feel almost like Play-Doh. Avoid overworking the dough.
- Transfer the dough onto a clean countertop. You can roll it out to approximately 1 inch thick and cut it into traditional diamond shapes, or roll small portions into smooth balls.
- Gently press a pine nut, almond, or pistachio into the center of each cookie.
- Arrange the cookies on your prepared baking sheet, leaving a little space between each one.
- Bake for approximately 18–20 minutes, checking earlier if your cookies are small. The bottoms should be just lightly golden, while the tops remain pale. Do not allow them to brown.
- Remove from the oven and allow the cookies to cool completely on the baking sheet before touching or transferring them. They will be very delicate while warm.
- Once cooled, serve and enjoy these buttery, melt-in-your-mouth Middle Eastern cookies!
Connie’s notes
- Use ghee for authentic flavor. Traditional Ghraybeh is made with ghee, which gives the cookies their signature rich flavor and delicate, crumbly texture. Butter works too, but the taste and texture will be slightly different.
- Powdered sugar is important. Do not substitute granulated sugar. Powdered sugar creates the smooth, delicate texture these cookies are known for.
- Don’t overmix the dough. Mix just until everything comes together. Overworking the dough can make the cookies less tender.
- The dough should feel like Play-Doh. It should be soft and easy to shape without being overly sticky. If the dough feels too soft, refrigerate it for 15–20 minutes before shaping.
- Keep the tops pale. This is one of the most important things about Ghraybeh. Unlike most cookies, you don’t want a golden-brown top. They’re supposed to stay light in color with only a little golden color underneath.
- Watch your baking time. Every oven is different. Begin checking around 12–15 minutes, especially if making smaller cookies. The cookies should be set but not browned on top.
- Use traditional nuts. Pine nuts are especially popular in Lebanese Ghraybeh, but pistachios and almonds are beautiful alternatives.
- Let them cool completely. These cookies are extremely fragile right out of the oven. Moving them too soon can cause them to crumble or break.
- Store completely cooled cookies in an airtight container at room temperature for up to one week. Layer parchment paper between them to prevent breakage.
- Make them ahead. You can prepare the dough in advance and refrigerate it for 1–2 days. Allow it to soften slightly before shaping if it becomes too firm.
- One thing I’ve learned from years of baking is that you don’t always need a long list of ingredients to create something amazing. Ghraybeh is proof of that.
- Three simple ingredients, a little patience, and you have a traditional Lebanese cookie that has been loved for generations.
- Every bite reminds me of home, family, and the beautiful traditions we continue passing down through food.
- Enjoy with a warm cup of tea, and don’t be surprised if you find yourself reaching for another one
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