Ghraybeh are classic Middle Eastern shortbread cookies made with a simple trio of ingredients: butter, sugar, and flour. These cookies are known for their smooth texture and delicate, melt-in-your-mouth quality. Typically shaped into rounds and topped with slivered pistachios, Ghraybeh is a staple during festive seasons like Eid, Christmas, and other celebrations across the Arab world. Their elegant appearance and subtle sweetness make them a beloved treat for all ages.
Why You’ll Love This Recipe
Ghraybeh is a timeless cookie with a universal appeal. Here’s why you’ll find this recipe irresistible:
- Simple ingredients: Just a few pantry staples come together to create something extraordinary.
- Melt-in-your-mouth texture: The high butter content ensures a rich, delicate consistency.
- Elegant presentation: The pistachio garnish adds a traditional touch of color and flavor.
- Perfect for gifting: These cookies are beautiful, transport well, and are always appreciated.
- No eggs or leavening agents: Naturally egg-free and made without baking soda or powder.
- Holiday favorite: A must-have in every Middle Eastern household during special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter, softened
- Powdered sugar
- All-purpose flour
- Salt
- Slivered pistachios (for garnish)
Directions
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt. Mix gently just until a soft, cohesive dough forms.
- Wrap the dough in plastic wrap and chill for 30 minutes to firm up.
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Scoop small portions of dough and roll into 1-inch smooth balls.
- Slightly flatten the tops and press a few slivered pistachios into the center of each ball.
- Place the cookies on the prepared baking sheet, leaving space between each.
- Bake for 15–18 minutes, or until the bottoms are just lightly golden and the tops remain pale.
- Allow the cookies to cool completely on the baking sheet before transferring to a container.
Servings and timing
- Servings: 30 cookies
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Total Time: 33 minutes
- Calories per serving: 120 kcal
Variations
- Rose water or orange blossom: Add a few drops to the dough for a subtle floral aroma.
- Almond flour version: Replace a portion of the all-purpose flour with almond flour for a nuttier flavor.
- Stuffed Ghraybeh: Insert a small piece of date paste or chocolate inside the dough before shaping.
- Nut-free option: Simply omit the pistachio garnish for a plain but still elegant cookie.
- Shape variations: Form the dough into crescents or press with a fork for a different look.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough balls for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- Reheating: Not required, as Ghraybeh are best served at room temperature. If desired, they can be gently warmed in a low oven for a few minutes.
FAQs
What makes Ghraybeh different from other shortbread cookies?
Ghraybeh uses powdered sugar instead of granulated sugar and has a finer, silkier texture. It also typically includes no eggs or leavening agents.
Can I use salted butter?
You can, but it’s best to use unsalted butter to control the salt content. If using salted butter, omit the added salt in the recipe.
Why do my cookies crack during baking?
Cracking can occur if the dough is overmixed or if the oven temperature is too high. Make sure the dough is well-chilled before baking and monitor your oven heat.
Do I have to chill the dough?
Yes, chilling helps prevent spreading and keeps the cookies neat in shape.
Can I substitute powdered sugar with granulated sugar?
No, powdered sugar is essential for the smooth, melt-in-your-mouth texture that defines Ghraybeh.
What other nuts can I use for garnish?
Blanched almonds or pine nuts are also traditional garnishes and make lovely alternatives.
Can I add flavors to the dough?
Yes, rose water, orange blossom water, or vanilla extract can be added for subtle flavor enhancements.
Should the cookies be golden when baked?
Only the bottoms should turn lightly golden. The tops should remain pale and soft in appearance.
Can I make these cookies vegan?
Yes, substitute the butter with a high-quality vegan butter alternative for a dairy-free version.
Are these cookies sweet enough without additional toppings?
Ghraybeh are mildly sweet, and the pistachio garnish adds flavor without extra sugar. They are intentionally not overly sweet.
Conclusion
Ghraybeh is a beautiful representation of simplicity and tradition in Middle Eastern baking. With their smooth texture, delicate flavor, and elegant presentation, these cookies are a must for festive gatherings and thoughtful gifts. Whether served during Eid, Christmas, or any special moment, they are sure to bring delight and nostalgia with every bite.
PrintGhraybeh – Middle Eastern Shortbread Cookies
Delicate and buttery Middle Eastern shortbread cookies that melt in your mouth. Ghraybeh are made with just a few simple ingredients and traditionally garnished with slivered pistachios, making them a festive treat for Eid, Christmas, or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Slivered pistachios, for garnish
Instructions
- In a mixing bowl, cream the butter and powdered sugar together until pale and fluffy.
- Gradually add the flour and salt, mixing just until a soft, smooth dough forms.
- Wrap the dough in plastic wrap and chill for 30 minutes to firm up.
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Scoop small amounts of dough and roll into 1-inch balls.
- Slightly flatten the tops and press a few slivered pistachios into the center of each cookie.
- Arrange on the prepared baking sheet, leaving space between cookies.
- Bake for 15–18 minutes, or until the bottoms are just barely golden. Tops should remain pale.
- Let cookies cool completely on the baking sheet before transferring.
Notes
- Do not overbake—cookies should remain pale on top for the signature soft texture.
- Chilling the dough helps maintain the cookie shape during baking.
- Can be stored in an airtight container at room temperature for up to a week.
- Perfect for gifting during festive holidays.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg