Melt-in-Mouth Butter Cookies (Egyptian Ghorayebah)
Melt-in-your-mouth Egyptian butter cookies! Simple bite-sized eggless cookies, made of 3 ingredients: ghee, powdered sugar, and flour.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 35 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup/195 g ghee (highly clarified butter like this kind)
- 1/2 cup/ 63.77 g powdered sugar, sifted, and more for later
- scant 1/8 tsp/ 0.5 g baking powder
- 2 cups/ 240 g all-purpose flour, sifted
- Handful slivered almonds (optional)
Instructions
- 1
Place ghee in a large mixing bowl. Using a hand-held electric mixer like this one, mix on low until ghee is whipped.
- 2
Add powdered sugar, then mix again using hand mixer. Start mixer on low and then increase speed as needed to medium until the ghee-sugar mixture is whipped (should look smooth and fluffy.)
- 3
Set the mixer aside. Add baking powder, then add 1 cup flour. Knead with your hand to work flour in, then add the remaining 1 cup flour. Knead again until flour is well incorporated into a super soft dough.
- 4
Cover and refrigerate for 20 minutes so that the dough will firm up a bit. Meanwhile, preheat oven to 350 degrees F (see tip #2). And prepare a baking sheet lined with parchment paper.
- 5
When ready, remove dough from fridge. Take small portions of dough (heaping 1/2 tablespoons) and form into small walnut-sized balls. Ever so lightly press the top (do not flatten). Arrange on prepared baking sheet, about 2 to 3 inches or so apart.
- 6
Lightly press a slivered almond on each or some of the cookies.
- 7
Bake in heated oven for 12 to 15 minutes or so (cookies should firm up and gain a bit of color on the bottom. But should remain pretty light in color on top.)
- 8
Remove from oven. Do NOT touch cookies until cooled (they will fall apart). Sprinkle powdered sugar on top. Enjoy!