Directions: |
Directions:Place the sticks of butter in a sauce pan. Heat the burner on medium low and let the butter gently boil for approximately 20 minutes. If you keep the burner on medium low, you will have a rolling boil, which prevents splatter. After 20 minutes, remove from heat. You will see a yellowish film form on the top. This is the salt rising to the surface. Carefully remove the salt with a spoon. Try to avoid mixing the salt into the butter. Once the salt has been removed, slowly pour the butter in a large bowl. Again, the pouring must be slow because there will be some salt on the surface of the pan. You do not want this salt to be poured into your bowl. Once you’ve removed as much of the butter as possible without getting any of the salt, you will want to stop. Place the bowl with the butter in the refrigerator over night.
The following day, use an electric mixer to whip the butter to form a soft consistency. Whip the butter for approximately 10 minutes. The color of the butter will lighten and the consistency will be very fluffy. Add sugars and flour. Blend everything together. Once you’ve added all the flour, you will not be able to continue using the electric mixer. Knead the dough and add extra flour if the dough sticks to your hands. Eventually, the flour will not stick to the bowl.
Once the dough has been kneaded enough, form approximately 60 1 ½” round balls of dough. Gently flatten each piece and put on un-greased baking sheet. Press a raw almond to each cookie
Preheat oven to 320°. Bake on medium rack for approximately 15 minutes. The color of the cookies should not change. These cookies will lose flavor if slightly overcooked. When the pans are removed from the oven, let the cookies cool before transferring them to a container. |
Personal
Notes: |
Personal
Notes: Have you ever tasted a cookie that literally melted in your mouth? You haven’t if you haven’t had this cookie before. The ingredients are simple, but the taste is mouth watering. My mother made this cookie during the holidays. It is quite tasty with a cup of Arabic coffee. Let me warn you that you must melt the butter correctly (without burning it), or the cookie will be ruined. I had to learn this the hard way.
I asked my mother why we don't just use unsalted butter and eliminate the process of removing the salt. The answer? "This is how it's done". Ok then.
For a larger recipe:
3 packages butter
1 lb super fine sugar
1 lb powdered sugar
8 cups flour
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This recipe for Ghraybe is from