As I write this, I am on my way to the airport where I’ll be heading to the Caribbean in just a few short hours. In my excitement for booking my flight, I failed to take into account that arriving at St Thomas at 3pm meant not only an early arrival on the islands but more importantly, a 4:30 am alarm clock this morning.
And I can’t stop yawning.
On a foodie note, my mom and sisters came over yesterday and we baked our little hearts out across 6 different kinds of Christmas cookies. I am cookied out and I just may have gained five pounds overnight from all the taste testing we did. We recreated this recipe based on a Syrian cookie called ghraybeh. Ghraybeh are little butter cookies topped with a pistachio. These tiny little morsels melt in your mouth and taste amazing with coffee.
The last time I had them I remember having a full box in my lap, stuffing one after another in my mouth. It was heaven. These bring back so many memories of Syria and all the delicious pastries and food we had.
But nostalgia aside, if you love buttery goodness, make these. They’re simple, delicious and you can say you tried a good copycat recipe of the famous cookies.
Have a wonderful weekend and as always, thanks for reading!
GHRAYBEH: MIDDLE EASTERN BUTTER COOKIES
Yield: 4 dozen cookies
2 sticks of salted butter, softened
1/2 c powdered sugar
1 tsp vanilla
2 1/4 c flour
whole roasted pistachios
Preheat oven to 400F. In a large bowl, mix together butter, sugar and vanilla. Add in flour and mix until mixture forms a dough. Roll cookies into fish-shapes (or half of an infinity symbol), seal with a pistachio and bake on ungreased pan for 11-13 minutes until golden.