📝 About This Recipe
Ghorayebah is the crown jewel of Lebanese hospitality, a delicate white shortbread cookie known for its ethereal, velvety texture that dissolves instantly on the tongue. Traditionally served during Eid and festive celebrations, these cookies are celebrated for their elegant simplicity and the haunting aroma of clarified butter and orange blossom. This recipe masters the perfect 'snow-white' finish, ensuring a cookie that is rich yet light, and beautifully accented with a single crunchy nut.
🥗 Ingredients
The Cookie Dough
- 1 cup Ghee (Clarified Butter) (cold and solid, preferably high-quality cow or sheep ghee)
- 1 cup Confectioners' Sugar (sifted to remove all lumps)
- 2 1/4 cups All-Purpose Flour (sifted twice for maximum aeration)
- 2 tablespoons Cornstarch (the secret to the melt-in-your-mouth texture)
- 1/8 teaspoon Salt (fine sea salt to balance the sweetness)
- 1/2 teaspoon Orange Blossom Water (optional, for a subtle floral note)
- 1/2 teaspoon Vanilla Extract (pure extract for depth)
The Garnish
- 36 pieces Whole Blanched Almonds (or halved if preferred)
- 36 pieces Pistachios (raw, unsalted for a pop of green color)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the cold, solid ghee and the sifted confectioners' sugar.
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2
Cream the ghee and sugar together on medium-high speed for at least 5-7 minutes. The mixture should transform from yellow to a pale ivory color and become incredibly light and fluffy, resembling whipped cream.
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3
Add the orange blossom water and vanilla extract to the creamed mixture and beat for another 30 seconds to incorporate.
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4
In a separate bowl, whisk together the sifted flour, cornstarch, and salt.
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5
Turn the mixer to the lowest setting and gradually add the flour mixture. Mix only until the flour is just incorporated; over-mixing at this stage will make the cookies tough.
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6
The dough will be very soft. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the ghee to firm up, making the dough manageable and preventing the cookies from spreading in the oven.
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7
Preheat your oven to 300°F (150°C). Ghorayebah must be baked at a low temperature to keep them white; they should not brown.
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8
Line two large baking sheets with parchment paper.
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9
Take a small piece of dough (about 1 tablespoon) and roll it into a smooth ball between your palms. Alternatively, roll it into a thin rope and join the ends to form a small ring (the traditional 'S' or 'O' shape).
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10
Place the cookies on the prepared baking sheet, leaving about 1 inch of space between them as they do not spread much.
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11
Gently press one whole almond or pistachio into the center of each cookie. This will slightly flatten the ball and secure the nut.
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12
Bake for 12-15 minutes. The cookies are done when they are set to the touch but still completely white on top and only the faintest hint of pale gold on the bottom.
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13
IMPORTANT: Do not attempt to move the cookies while they are hot. They are extremely fragile and will crumble. Let them cool completely on the baking sheet for at least 30 minutes.
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14
Once fully cooled and firm, transfer the cookies to an airtight container, layering them with parchment paper to prevent sticking.
💡 Chef's Tips
Use high-quality ghee rather than butter; butter contains water and milk solids that will change the texture and cause browning. Always sift your confectioners' sugar and flour to ensure there are no lumps in the delicate dough. If the dough feels too sticky even after chilling, dust your hands with a tiny bit of flour while shaping. Monitor your oven closely; the goal is a 'blonde' bake. If they start to turn brown, they will lose their signature silky texture. Store in a cool, dry place. These cookies actually taste better the next day as the flavors develop.
🍽️ Serving Suggestions
Serve alongside a small cup of strong, cardamom-infused Lebanese (Turkish) coffee. Pair with a glass of cold Amar al-Din (apricot nectar) during Ramadan festivities. Arrange on a silver platter with other Lebanese sweets like Ma'amoul and Baklawa for a stunning dessert spread. Offer with a hot cup of mint tea to balance the richness of the ghee.