That Skinny Chick Can Bake
Ghraybeh or Lebanese Shortbread Cookies

Ghraybeh or Lebanese Shortbread Cookies

Home » 300+ Best Cookies Recipes » Ghraybeh or Lebanese Shortbread Cookies

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

Overhead view of Ghraybeh or Lebanese Shortbread Cookies on a small white plate with a glass of milk

Ghraybeh or Lebanese Shortbread

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.

Ghraybeh or Lebanese Shortbread Cookies on a small white plate and in a white bowl

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 Norma, of Allspice and Nutmeg, for inspiring me with her recipe.

More Middle Eastern Recipes:

Ghraybeh or Lebanese Shortbread Cookies

The Recipe: Ghraybeh or Shortbread Cookies

Recipe from Allspice and Nutmeg

Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Yield 30 cookies

Ingredients

  • 1 cup butter, browned
  • 1/2 cup powdered sugar
  • 1 3/4-2 cups all purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 drop almond extract (optional)

Instructions

  1. Preheat oven to 300º.
  2. Cook the butter in saucepan on medium-low until the butter is a golden color.
  3. Remove from the heat and let cool about 5 minutes.
  4. Pour the powdered sugar into a large bowl and add the butter. With a hand mixer on low mix until it’s combined and the sugar is dissolved. Mix in the vanilla
  5. Turn off the mixer and add the flour a little at a time stirring till it forms a ball.
  6. Form balls of dough and press an almond in the top if desired on parchment lined surface.
  7. Bake 13-15 minutes on parchment lined baking sheets, they shouldn't brown. Cool very well before removing from baking sheet.

Nutrition Information:

Yield:

15

Serving Size:

2 cookies

Amount Per Serving: Calories: 230Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 33mgSodium: 98mgCarbohydrates: 26gFiber: 1gSugar: 4gProtein: 3g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

53 comments on “Ghraybeh or Lebanese Shortbread Cookies”

  1. Lizzy Look delicious!!! have a nice Sunday dear!

  2. Hmmm – roll on afternoon tea with these treats! No buts, it’s gotta be good butter, browned and nutty. Love it, Liz.

  3. These look delicious. Thanks for the recipe and the tip with the butter.

  4. These cookies are a favorite in our family, and I agree with using the best butter you can find. I’ve sometimes had problems with them flattening out too much, but a quick 5-10 min in the freezer before the oven can help with that.

  5. Warm and seasonally delicious-looking!! Love this.

  6. How easy, yet I’m sure delicious. I’ll have to try these!

  7. Just the thought of brown butter in these is enough for me! And where is my cookie disher?! Another gadget to add to my drawers!

  8. I do love shortbread, Liz! And I love your win-win nut removal system =)

    P.s. You are definitely an important “influencer.” Next time I’m at the market I’ll probably pick up Kerrygold butter!

  9. They sound like they’d be great with a cup of coffee! I’ve been looking for a cookie that can be rolled out that won’t puff at all so words can be stamped in it… This might work:@)

  10. These look so simple and so good, There is a Lebanese pastry shop round the corner from me and they have these. Now I can make some!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.