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    Home » Africa

    How to Make Butter Cookies

    Published on Dec 18, 2020 Modified: Dec 20, 2020 by Alexandria Drzazgowski.

    Jump to Recipe

    Ghorayebah, or Butter Cookies from Egypt, are a delicious and simple cookie recipe that you will love. These cookies are made with Ghee and are so tender that they will LITERALLY melt in your mouth. Top them with pistachios or almonds or eat them plain. Either way, you’ll love them! 

    bowl filled with butter cookies

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Ingredients are in this Recipe?
    • How to Make this Recipe
    • Expert Tips 
    • Recipe FAQs
    • How to Make Butter Cookies

    Recipe Origins

    Ghorayebah, or Butter Cookies, are a popular and traditional cookie that have been eaten in Egypt for centuries. 

    The cookies are made using 4 simple ingredients and are often eaten during Eid-ul-Fitr (the feast that marks the end of Ramadan) or even during the Christmas season!

    Why Make this Recipe

    hand holding a butter cookie with a pistachio
    1. 4 Ingredients: It doesn’t get much easier than making a recipe with only 4 ingredients! Three of the four are almost guaranteed to be in your pantry already, so you won’t need to purchase a lot of ingredients, either.
    2. A Unique Taste: The ghee base of this recipe makes it unlike any other cookie recipe that I’ve ever tasted. You can taste the flavor of the ghee in the cookie, which makes them so unique and delicious. Plus, the flavor intensifies the longer that you chew the cookie, making it an exciting experience for your taste buds. 
    3. “Travel” to Egypt: This recipe will show you How to Make Butter Cookies, also known as Ghorayebah. These cookies are popular in Egypt and are eaten at the time of special holidays! If you want to visit Egypt but can’t, these cookies are a great way to experience some of its culture from your own home (and so is this Koshari!). 

    What Ingredients are in this Recipe?

    labeled ingredient shot
    1. Ghee: Make sure to use a ghee that is not melted while at room temperature. You should look for a “highly clarified” brand. 
    2. Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered. 
    3. Flour: I use all-purpose flour for this recipe

    How to Make this Recipe

    Step 1: Make the Dough 

    collage of whipped ghee

    In a large mixing bowl, beat the ghee on a medium speed until it gets light and fluffy and looks whipped. 

    Sift the powdered sugar into the ghee and use your hand mixer to beat again on medium speed until it looks light and fluffy. 

    mixing bowl full of cookie dough

    Add the baking powder, then add 1 cup of flour. Knead the dough with your hands until the dough comes together and is completely combined. Then add another cup of flour and knead again. The dough will be very soft. 

    Cover the dough and refrigerate for at least 20 minutes (or longer). 

    Step 2: Form the Cookies

    cookie sheet lined with parchment paper and cookie dough

    When the dough has finished refrigerating, preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

    Remove the dough from the fridge and form the cookies into small balls, a bit smaller than a golf ball, and place them on the cookie sheet. 

    Use the palm of your hand to LIGHTLY press down on the cookie. 

    Add a pistachio on top if you’d like. 

    Step 3: Bake and Serve 

    Bake in the oven for 12-15 minutes or until the cookies firm up. 

    Allow them to rest on the baking sheet until cooled before transferring them to another plate. 

    Then, sprinkle powdered sugar on top and enjoy! 

    Expert Tips 

    • You can substitute unsalted butter for the Ghee if you’d like, however it will change the flavor and texture of the cookie significantly. So much so, in fact, that it wouldn’t be considered Ghorayebah anymore. Stick to clarified butter if you can! 
    • I added pistachios on top of the cookies, but you can also add almonds or any other nut that you think would be delicious 
    • If you can’t find ghee and want to make it yourself, visit this recipe for Nitter Kibbeh from Djibouti. Follow the instructions without adding anything but the butter and you will have ghee!

    Recipe FAQs

    How Long Will These Cookies Last? 

    Bowl stacked with butter cookies and pistachios on top

    You can store the butter cookies in an airtight container. As long as they are in this container, they should last for about one week. 

    How Do I Know When the Cookies are Done?

    The butter cookies (Ghorayebah) won’t change colors/shapes completely like most other cookies do. Instead, keep an eye on the bottom of the cookie. When it starts to brown, you’ll know that your Ghorayebah are ready. 

    Do not wait until the cookies are completely toasted on top or they will be overcooked. 

    Can I Add Any More Spices to the Cookies? 

    Most of the time, Ghorayebah (butter cookies) are enjoyed with these simple ingredients. Some bakers in Egypt will add a touch of cardamom to the cookie, which makes them so delicious. 

    Feel free to experiment with any other spices you think would be delicious. Though not traditional, cinnamon would be another great option. 

    Did you enjoy this article on How To Make Butter Cookies from Egypt? If so, make sure to check out these other recipes that I picked out just for you: 

    • Pecan Snowball Cookies
    • Italian Biscotti 
    • Italian Pizzelle
    • Pistachio Cookies
    • Walnut Roll Up Cookies
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    A hand holding a butter cookie with a pistachio in the center.

    How to Make Butter Cookies

    Ghorayebah, or Butter Cookies from Egypt, are a delicious and simple cookie recipe that you will love. These cookies are made with Ghee and are so tender that they will LITERALLY melt in your mouth. Top them with pistachios or almonds or eat them plain. Either way, you’ll love them!
    5 from 2 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: Egyptian
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Resting Time: 20 minutes minutes
    Total Time: 47 minutes minutes
    Servings: 35 cookies
    Calories: 78kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Electric Hand Mixer
    • Cookie Sheet
    • Oven Mitt
    • Parchment Paper
    • Mixing Bowl(s)
    • Sifter

    Ingredients

    • 1 cup ghee
    • ½ cup powdered sugar, sifted
    • ⅛ tsp baking powder
    • 2 cups all-purpose flour, sifted
    • Pistachios

    Instructions

    • In a large mixing bowl, beat the ghee on a medium speed until it gets light and fluffy and looks whipped.
    • Sift the powdered sugar into the ghee and use your hand mixer to beat again on medium speed until it looks light and fluffy.
    • Add the baking powder, then add 1 cup of flour. Knead the dough with your hands until the dough comes together and is completely combined. Then add another cup of flour and knead again. The dough will be very soft.
    • Cover the dough and refrigerate for at least 20 minutes (or longer).
    • When the dough has finished refrigerating, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
    • Remove the dough from the fridge and form the cookies into small balls, a bit smaller than a golf ball, and place them on the cookie sheet. Use the palm of your hand to LIGHTLY press down on the cookie. Add a pistachio on top if you’d like.
    • Bake in the oven for 12-15 minutes or until the cookies firm up. Allow them to rest on the baking sheet until cooled before transferring them to another plate. Then, sprinkle powdered sugar on top and enjoy!

    Notes

    Recipe from The Mediterranean Dish.
    • Ghee: Make sure to use a ghee that is not melted while at room temperature. You should look for a “highly clarified” brand. 
     
    • Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered.
    • Flour: I use all-purpose flour for this recipeYou can substitute unsalted butter for the Ghee if you’d like, however it will change the flavor and texture of the cookie significantly. So much so, in fact, that it wouldn’t be considered Ghorayebah anymore. Stick to clarified butter if you can! 
    • I added pistachios on top of the cookies, but you can also add almonds or any other nut that you think would be delicious 
    • If you can’t find ghee and want to make it yourself, visit this recipe for Nitter Kibbeh from Djibouti. Follow the instructions without adding anything but the butter and you will have ghee!

    Nutrition

    Serving: 1serving | Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 2mg | Potassium: 8mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg
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