Ghorayebah Egyptian Butter Cookies Recipe 445

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

Steps:

• Beat butter until it is almost white. Add the sugar and beat another 2 minutes or so. Add in the flour. Stir completely. The dough will form. Now you can handle it with your hands. Mash the dough with your hands until it is well blended. You can refrigerate it for 10 or 15 minutes to make it more firm. Divide into equal parts and make little balls. Press each ball down with your thumb. You can also roll the dough between your fingers to make a long about 4-inch piece. Join the ends. Place on cookie sheet. Decorate with crush pistachios or with one single pistachio in the middle. Bake on 350° about 15 minutes. The cookies should still be very pale. Don't let them take on color. Let cool about 20-30 minutes.

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.