Ghraybe/ Lebanese-Syrian cookies...... A shortbread that has a smooth texture and shaped into wreath-like shape. When you bite into them, you first hear a crunch, then literally these will melt into your mouth – you do not even have to chew them. If you like shortbread, then this recipe is for you. These classics are always a hit around the holidays, but beware they are highly addictive, you may want to eat the entire pan. Please keep an eye on these cookies while baking them because the edges can burn quickly. Happy eating!
- 2 cups all-purpose flour
- 1 cup icing sugar (powdered sugar)
- 1 cup ghee or vegetable shortening
- 1/8 teaspoon baking soda
- Some raw pistachios, optional
- Place the icing sugar, baking soda, flour and ghee or vegetable shortening in a bowl. Mix well with the tips of your fingers.
- The mixture may first crumble, continue kneading until you have a dough. Set aside for 20 minutes.
- Preheat the oven to 180°C/ 350°F.
- Break the dough into equal balls, roughly the size of an apricot.
- Make sure your hands are dry then flour them before shaping the dough (this will prevent the dough from sticking to your palms)
- Rub each dough with the palm of your hands forming a 5 cm/ 2.5 inches long rope – like dough. Pinch the ends of the rope forming a circle.
- Place on a sheet lined with parchment paper, leaving 2.5cm / 1 inch of space between one another.
- Place a pistachio on the connecting ends.
- Bake for 12- 15 minutes to a creamy color (do not let the cookies turn golden). Remember all ovens are different, so keep an eye on your cookies.
- Allow to cool down completely before transferring to a serving dish. Enjoy!!
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