These are delightful meltingly soft cookies. You must also try the variation with ground hazelnuts.
Recipe information
Yield
makes about 50
Ingredients
Preparation
Step 1
Cream the butter and beat it until it becomes white. Add the sugar, beating constantly for about 5 minutes, until it is a smooth cream. Add flour gradually, working it in by hand. Although no liquid is added, this makes a very soft dough. If the dough is too soft, add a little more flour.
Step 2
Take walnut-sized lumps, roll them into balls, and flatten them slightly. Place them on a baking sheet a little apart from each other, as they spread slightly. Stick a blanched almond or pistachio on top of each one.
Step 3
Bake in a 325°F oven for 20–30 minutes. Do not let the ghorayebah overcook. They must remain very white: they taste quite different if they are even slightly brown. Let them cool before you try to move them.
Variations
Step 4
An exquisite variation is to replace 1/2 cup of the flour with 1/2 cup ground hazelnuts.
Step 5
You can flavor the dough with a grating of nutmeg, or 1–2 teaspoons of cinnamon or ground cardamom.
Step 6
Another traditional shape for ghorayebah is little bracelets. Roll the dough into 4-inch-long sausage shapes about 1/2 inch thick, and bring the ends together to make bracelets. Decorate with split almonds or pistachios.
