Ghraybeh
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Chilling time
1 hr
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Total Time
1 hr 25 mins
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Servings
12 servings
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Calories
294 kcal
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Cuisine
Middle Eastern
Ghraybeh
Description
Ghraybeh consists of a dough creamed from softened butter and powdered sugar combined with fragrant rose water and all-purpose flour. After chilling, the dough is portioned into small balls placed apart on a baking sheet. Before baking, an indentation is made in the center of each cookie, which is filled with apricot jam to add sweetness and moisture.
Baked at 350°F, the cookies firm up and expand slightly, with bottoms turning a light golden color. The final texture is crumbly and tender, characteristic of shortbread-style cookies. The apricot jam contrasts pleasantly with the buttery base and the floral undertones of rose water.
These cookies store well in the refrigerator for up to two weeks and freeze nicely, making them convenient for advance preparation. When frozen, they can be baked directly from the freezer with a slight increase in baking time. Ghraybeh makes a delicate dessert or accompaniment to tea.
Ingredients
- 1 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon rose water
- 2 ½ cups all-purpose flour
- apricot jam for topping
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl of a stand mixer or using an electric hand mixer, cream together the softened butter and powdered sugar. Add the rose water and beat until dissolved.
- Add the flour, one cup at a time, and use a wooden spoon or rubber spatula to mix until well combined. You may want to use your hands because the dough can feel crumbly. Chill the dough in the fridge for one hour.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop or your hands. Makes 20-24 balls.
- Place the balls on the prepared baking sheet, arranging them so they’re about 2 inches apart.
- Use your thumb to make an indent in the center of the cookie and add about half a teaspoon of the jam inside.
- Bake for 8-10 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden.
- Cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.
Notes
- These cookies keep well refrigerated for up to two weeks, maintaining their delicate texture.
- You can freeze shaped cookies on a baking tray, then transfer to a container for up to one month; bake from frozen adding 2-3 minutes to the baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 140mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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