Friday, December 11, 2009
Easy middle eastern best ghraybeh recipe. Very tasty, soft, and can be store in the freezer for 3 months. Add finely chopped almonds or pistachios to get the best cookies ever.
Cooking time 30 minutes
2 cups fluor
1 cup powdered sugar
1 cup Crisco
1 tablespoon flower water (0ptional)
blanched silvered almonds
Preheat oven to 350 degrees F. Mix fluor and sugar. Add Crisco and mix well with a mixer to form a dough. Add the flower water. Form small cookies into an “S” shape. Press one almond in the center of each. Place cookies on ungreased sheets and bake for 15 or 20 minutes . Avoid browning.
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