6/20/2020 Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah) | The Mediterranean Dish

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melt-in-mouth butter cookies (egyptian

ghorayebah)
★ ★ ★ ★ ★
5 from 16 reviews

Author: Suzy Karadsheh Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 minutes
Yield: 35 cookies 1x

DESCRIPTION

Melt-in-your-mouth Egyptian butter cookies! Simple bite-sized eggless cookies, made of 3 ingredients: ghee, powdered
sugar, and flour.

INGREDIENTS
SCALE 1x 2x 3x
1 cup/195 g ghee (highly clarified butter like this kind)
1/2 cup/ 63.77 g powdered sugar, sifted, and more for later
scant 1/8 tsp/ 0.5 g baking powder
2 cups/ 240 g all-purpose flour, sifted
Handful slivered almonds (optional)

INSTRUCTIONS

1 Place ghee in a large mixing bowl.  Using a hand-held electric mixer like this one, mix on low until ghee is whipped.
2 Add powdered sugar, then mix again using hand mixer. Start mixer on low and then increase speed as needed to
medium until the ghee-sugar mixture is whipped (should look smooth and fluffy.)
3 Set the mixer aside. Add baking powder, then add 1 cup flour. Knead with your hand to work flour in, then add the
remaining 1 cup flour. Knead again until flour is well incorporated into a super soft dough.
4 Cover and refrigerate for 20 minutes so that the dough will firm up a bit. Meanwhile, preheat oven to 350 degrees F
(see tip #2). And prepare a baking sheet lined with parchment paper.
5 When ready, remove dough from fridge. Take small portions of dough (heaping 1/2 tablespoons) and form into small
walnut-sized balls. Ever so lightly press the top (do not flatten). Arrange on prepared baking sheet, about 2 to 3 inches
or so apart.
6 Lightly press a slivered almond on each or some of the cookies.
7 Bake in heated oven for 12 to 15 minutes or so (cookies should firm up and gain a bit of color on the bottom. But should
remain pretty light in color on top.)
8 Remove from oven. Do NOT touch cookies until cooled (they will fall apart). Sprinkle powdered sugar on top. Enjoy!

NOTES

Cook’s Tip #1: In case you’re wonder if you could just use unsalted butter in place of ghee (clarified butter), the
answer is no. Ghee is the key ingredient in ghoraybeh butter cookies. Because ghee lacks the water content of
regular butter, it produces far softer, melt-in-your mouth cookies. If you use butter instead, you will end up with
crispy butter cookies. Frankly, completely different cookies than ghoryebah. Similarly, there is no substitute for the
powdered sugar.
Cook’s Tip #2: If you have a super strong oven, adjust the heat. Maybe try 325 degrees F. The bottom of the
cookies should only gain little color.
Cook’s Tip #3: Some Egyptians add a pinch of ground cardamom, you can do that if you want to add more interest
and flavor.
Storage: Store in tight-lid tin. If stored properly in a cooler area, they will keep for a couple of weeks.
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6/20/2020 Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah) | The Mediterranean Dish

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Method: Baked
Category: Dessert Cuisine: Egyptian

Nutrition Facts
Serves 35

Amount Per Serving

Calories 82

% Daily Value*

Total Fat 5.6g 7%

Sodium 0.2mg 0%

Total Carbohydrate 6.9g 3%

Sugars 1.4g

Protein 0.7g 1%

Vitamin A 11% Iron 2%

Magnesium 0% Zinc 0%
Phosphorus 1% Thiamin (B1) 5%
Niacin (B3) 3% Folic Acid (B9) 3%

Keywords: Butter cookies, shortbread cookies, eggless cookies

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