Ingredients: |
Ingredients: 1 cup ghee (highly clarified butter)
½ cup powdered sugar, sifted, and more for later
⅛ tsp baking powder
2 cups all-purpose flour, sifted
Handful slivered almonds (optional)
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Directions: |
Directions:1. Place ghee in a large mixing bowl. Using a hand-held electric mixer, 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.
5. Meanwhile, preheat oven to 350 degrees. And prepare a baking sheet lined with parchment paper.
6. When ready, remove dough from fridge. Take small portions of dough (heaping ½ 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.
7. Lightly press a slivered almond on each or some of the cookies.
8. 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.)
9. Remove from oven. Do NOT touch cookies until cooled (they will fall apart). |
This recipe for "Gorayebeh" - Butter cookies is from