Ghraybeh (Middle Eastern Shortbread Cookies)

Prep Time 15

Cook Time 15

Total Time 30

Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line 3 cookie sheets with parchment paper and set aside.
In a large bowl, with a spatula mix together the softened ghee/butter with powdered sugar until light in color and well combined.
Add the flour to the mixture half a cup at a time, along with the cornstarch, and mix with a spatula or your hands until well combined. The dough should not stick to your hands and is easy to shape into balls or logs without crumbling.
Shape into dough balls (each should approximately weigh about 6 grams). Place on the prepared cookie sheets, lightly flatten each ball and top with a pistachio nut.
Bake in the preheated oven for 10-12 minutes. The cookies are done when the bottoms of the cookies are light brown.
Allow the cookies to cool on the cookie sheet for 15 minutes, then transfer to a wire rack to cool completely.

Room Temperature Ingredients: Ensure your ghee or butter is at room temperature to mix smoothly with sugar.
Sift the Flour: For an even softer texture, sift the flour before adding it to the mixture.
Gentle Mixing: Mix the dough gently to avoid overworking it, which can make the cookies tough.
Chill the Dough: Refrigerate the dough for 30 minutes before shaping to make handling easier.
Press Toppings Gently: If using pistachios or almonds, gently press them into the cookies before baking to ensure they stick.
Watch the Oven: Bake until just set; ghraybeh should remain pale and not browned.
Storing: Keep ghraybeh in an airtight container at room temperature. They can last for up to two weeks, retaining their soft texture.