Ghraybeh: Traditional Middle Eastern Butter Shortbread Cookies

In a large bowl, cream the softened clarified butter (ghee) and powdered sugar together using an electric mixer until light, fluffy, and pale, about 5-7 minutes. Scrape down the sides of the bowl as needed.

Add the all-purpose flour, pinch of salt, and vanilla extract to the butter mixture. Mix on low speed until a soft, cohesive dough forms. Do not overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape during baking.

Preheat your oven to 160°C. Line two baking sheets with parchment paper.

Take small portions of the chilled dough (about 25-30g each) and roll them into smooth balls. Gently flatten them slightly or shape them into small discs. Place one whole pistachio in the center of each cookie, pressing it in gently. Arrange the cookies on the prepared baking sheets, leaving a little space between them.

Bake for 15-18 minutes, or until the edges are just barely golden and the cookies are set but still pale. Ghraybeh should not brown significantly. Let the cookies cool completely on the baking sheets before handling, as they are very fragile when warm.