When I think of Middle Eastern desserts, I conjure up visions of delicate, flaky fillo, orange water or honey infused syrup and lots of nuts. Knowing that two thirds of the current household wouldn’t go for any exotic ingredients, I had a challenge on my hands…till I came up with Graybeh or Graybeh, a Lebanese shortbread cookie. Simple as can be, browned butter was mixed with powdered sugar, flavored with vanilla and a drop of almond extract, then flour. No eggs, no leavening, no worries. I used my cookie disher (like a mini-ice cream scoop) and placed mounds on a parchment lined baking sheet, dotted each with a nut and popped them into the oven. So if you love shortbread, these little gems will hit the spot.
- 1 cup butter, browned
- ½ cup powdered sugar
- 1¾-2 cups all purpose flour
- ½ teaspoon vanilla extract
- 1 drop almond extract (optional)