Tuesday, November 12, 2013

Brown Butter Shortbread Cookies

Now I admit that I don't know a darn thing about Middle Eastern desserts... But I do know a good cookie when I taste it:@) I never made brown butter before so when I saw these Lebanese Shortbread Cookies (Ghraybeh) on Liz's blog I decided to try them and they did not disappoint!
I believe they are supposed to stay in more of a ball shape... My dough was solid and rollable but not very firm, so maybe it needed a bit more flour. I also gently rounded the edges of the cookie so it would have a pretty mounded shape. The nuts were 'stuck' into the top to ensure they'd stay on the cookies.
If you're a fan of shortbread cookies, you might want to try taking them to the next level by using brown butter. I think you'll like the nutty flavor it adds:@)

Ghraybeh or Lebanese Shortbread Cookies-from That Skinny Chick Can Bake
1 cup butter, browned
1/2 cup powdered sugar
1 3/4-2 cups all purpose flour
1/2 teaspoon vanilla extract
1 drop almond extract (optional)-I did not add this
Almonds for garnish-optional
  1. Cook the butter in saucepan on medium-low until the butter is a golden color.
  2. Remove from the heat and let cool about 5 minutes.
  3. Pour the powdered sugar into a large bowl and add the butter. Mix on low until it’s combined and the sugar is dissolved.
  4. Add the flour a little at a time, mixing until it forms a ball.
  5. Roll dough into balls and press almonds into the top if desired. Place on parchment lined surface-I used my air baking sheets, no parchment. This will make approximately 24 cookies (Liz says she gets 2-3 dozen).
  6. Bake 13-15 minutes in preheated 300 degree oven, they shouldn't brown. Cool very well before removing from baking sheet.
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