Arabian Gulf Shortbread Cookies Ghiraybah Recipes

Steps:

• First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
• If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
• Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
• Preheat oven to 325°F.
• Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
• Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
• Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
• Enjoy!

Steps:

• Mix together the canola oil and white sugar.
• Beat eggs and add along with the rose water to the sugar mixture.
• Add the white rice flour, baking powder and cardamom and blend into a thick dough.
• Refrigerate for at least 20 minutes.
• Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
• Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
• Sprinkle the ground pistachios on top or poppy seeds if using.
• Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
• Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• Store in an airtight container until serving.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
• Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.

Steps:

• Combine flour, Equal® for Recipes or Equal® Spoonful?
• ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
• Pat dough evenly in bottom of greased 8-inch round cake pan.
• Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
• Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
• Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
• Cool on wire rack; cut into wedges while warm.