Ghraybeh or Lebanese Shortbread Cookies #SundaySupper

We’re exploring Middle Eastern cooking today and these Ghraybeh or Lebanese Shortbread Cookies are a delightful way to end a meal!

Ghraybeh

When I think of Middle Eastern desserts, I conjure up visions of delicate, flaky fillo, orange water or honey infused syrup and lots of nuts. Knowing that two thirds of the current household wouldn’t go for any exotic ingredients, I had a challenge on my hands…till I came up with Graybeh or Graybeh, a Lebanese shortbread cookie.

Simple as can be, browned butter was mixed with powdered sugar, flavored with vanilla and a drop of almond extract, then flour. No eggs, no leavening, no worries.

I used my cookie disher (like a mini-ice cream scoop) and placed mounds on a parchment lined baking sheet, dotted each with a nut and popped them into the oven. So if you love shortbread, these little gems will hit the spot.

Baking Tips

A couple notes: Use premium butter. With so few ingredients, a cheapo brand will result in less than spectacular cookies. I used Kerrygold for these.

With the absence of leavening, these cookies will not rise nor spread. Whatever size or shape you place on your baking sheet will be what comes out of your oven.

Also, blanched almonds are one of the typical toppings, but the only blanched almonds I could find were slivered, so I went with the non-blanched version.

Pistachios are another option…I think I munched on many more than made their way onto the cookies. And, by the way, if your hubby or children aren’t fan of nuts, you can do as Mr. Skinny Chick did. Remove the nut and pop into your mouth. Swallow and repeat.

Thanks to my friend, Amanda, of MarocMama, for hosting #SundaySupper this week, and to Norma, of Allspice and Nutmeg, for inspiring me with her recipe! Scroll down to see all the exotic fare from the Middle East featured today!

More Middle Eastern Recipes:

Mezze {Appetizers}

• Muhammara – Supper for a Steal
• Homemade Labneh Cheese – The Girl in the Little Red Kitchen
• Jerusalem’s Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds – Take A Bite Out of Boca
• Sun Dried Tomato Hummus – Family Foodie

Salata {Salads and Sides}

• Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) – girlichef
• Burnt Eggplant and Chickpea Soup – The Wimpy Vegetarian
• Couscous, Lentil and Chickpea Salad – Citronlimette
• Persian Jeweled Rice – Vintage Kitchen Notes
• Lebanese Rice – Cindy’s Recipes and Writings

Main

• Quinoa Falafel– Jane’s Adventure in Dinner
• Jamie Oliver’s Beef Tagine – Shockingly Delicious
• Chicken Biryani – Bobbi’s Kozy Kitchen
• Crockpot Curry Chicken – The Foodie Army Wife
• Shakshuka – kimchi MOM
• Beef Tagine Over Couscous – Hezzi-D’s Books and Cooks
• Grilled Red Snapper with Cilantro and Onion Stuffing or حمراء مشوية مع حشوة – Food Lust People Love
• Falafel with Israeli Salad – Webicurean
• Chicken Shawarma – The Texan New Yorker
• Spaghetti Squash Pastitsio with Greek Yogurt Bechamel – Cupcakes & Kale Chips
• Kushari – Curious Cuisiniere
• Israeli BBQ Chicken – From Fast Food to Fresh Food
• Quick Persian Rice with Spiced Beef – MarocMama

Halwa {Desserts}

• Ghraybeh Cookies – Killer Bunnies, Inc
• Fried Honey Citrus Cakes – Neighborfood
• Easy Baklava Cake – NinjaBaking.com
• Ghraybeh – That Skinny Chick Can Bake
• Sesame Tahini Cookies – Magnolia Days
• Basbousa (Semolina Cake) – Mess Makes Food

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