Ghorayebah is a very popular Arabian cookie served on many occasions and holidays. Those cookies are extremely soft and melt in your mouth. Suitable for vegans, since they are made with shortening.

Sarah

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
15 mins
total:
50 mins
Servings:
40
Yield:
40 cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable shortening and confectioners' sugar in a large bowl. Use the kneading hooks of an electric mixer to mix until smooth, creamy, and pale in color. Slowly mix in flour and vanilla extract using the kneading hooks. Cover dough and refrigerate for 15 minutes.

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  • Preheat the oven to 320 degrees F (160 degrees C). Grease a baking sheet with shortening.

  • Scoop tablespoons of dough onto the prepared baking sheet. Press a pistachio on top and slightly pat each cookie to flatten.

  • Bake in the preheated oven until very lightly browned, 15 to 20 minutes. Remove from oven and allow to cool completely, about 15 minutes more, before removing from baking sheet.

Cook's Notes:

You can use butter instead of shortening, if you don't need the cookies to be vegan. Feel free to use cooking spray on the baking sheet or line it with wax paper.

You can use almonds in place of pistachios.

To size into mini cookies, use teaspoon scoops instead of tablespoons.

Nutrition Facts

151 calories; protein 1.3g 3% DV; carbohydrates 13g 4% DV; fat 10.6g 16% DV; cholesterol 0mg; sodium 2mg. Full Nutrition
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