Ingredients:
For the Dough:
- 85g (3/4 cup) confectioner's sugar
- Zest of 1 lemon
- Juice of 1/2 lemon (about 20ml)
- 170g (1 cup) salted butter, softened
- 1/2 teaspoon ground cardamom
- 200g (1 2/3 cups) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup crushed pistachio kernels
For the Sugar Crust:
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cardamom (optional)
For Coating:
- 1 egg white (from 1 egg)
- 3 tablespoons crushed pistachio kernels
Instructions:
1. Prepare the Lemon Sugar:
- In a small bowl, rub the lemon zest into the confectioner's sugar using your fingertips until fragrant. This step enhances the lemon flavor in the cookies. Add the lemon juice and mix well.
2. Make the Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and lemon sugar on medium speed for about 5 minutes until creamy.
- Scrape down the sides of the bowl as needed. Add the flour, cardamom, and salt, and beat for about 3 minutes, until the mixture resembles a sandy texture.
- Add 1 tablespoon of lemon juice and mix for 1 minute until the dough begins to come together. If the dough doesn’t come together, add another tablespoon of lemon juice and mix until smooth and pliable.
- Add the crushed pistachios and mix for 20 seconds until evenly incorporated.
3. Shape and Chill the Dough:
- Shape the dough into a 10-inch (25 cm) log. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
4. Prepare the Oven and Sugar Coating:
- Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- In a small bowl, combine the granulated sugar with the cardamom (if using).
5. Prepare the Cookies:
- Unwrap the chilled dough log and brush it with the egg white.
- Roll the log in the sugar mixture until fully coated.
- Slice the dough into 1/2-inch thick discs and place them on the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake:
- Bake the cookies in the preheated oven for 25-30 minutes, or until they puff up slightly and turn a light golden color.
- Remove the cookies from the oven and allow them to cool on a wire rack for at least 30 minutes.
7. Storage:
- Once completely cool, store the Ghorayebah in an airtight container for up to 1 week.
Notes:
- You can freeze the dough for up to 3 months. When ready to bake, simply slice the frozen dough and bake as instructed.
- Ghorayebah cookies are perfect for festive occasions or as a treat with tea or coffee.
Enjoy these delightful Middle Eastern shortbread cookies with a festive twist!
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