Ghraybeh

Ingredients

• 1 cup unsalted butter (softened, 2 sticks)
• 1 cup powdered sugar
• 2 teaspoons rose water
• 2 cups all-purpose flour
• 30-32 pistachio pieces

Steps

1. 1

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. 2

   In a large bowl of a stand mixer or using an electric hand mixer, cream together the softened butter and powdered sugar until light and fluffy. Add the rose water and beat until dissolved.

3. 3

   Add the flour, one cup at a time, and use a wooden spoon or rubber spatula to mix until well combined. You may want to use your hands because the dough can feel crumbly.

4. 4

   Scoop 1 tablespoon of the mixture, roll into a ball and place on the prepared baking sheet so they’re about 2 inches apart. Press one pistachio in the center of each and flatten slightly.

5. 5

   Bake for 13-15 minutes or until cookies are firm, slightly expanded and the bottoms are lightly golden. They will stay looking white and won’t get much darker.

6. 6

   Cool on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.