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Ghrahbey Cookies
Method
- Preheat oven to 275 degrees F.
- Sift together the cake flour, all-purpose flour, and semolina and set aside.
- Beat the butter to turn it fluffy.
- Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar.
- Fold in the flour mixture gradually.
- Then refrigerate the soft dough in covered bowl for about 10 minutes.
- Shape the dough into one-inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet.
- Then place an almond in the center of each cookie.
- Bake for 30 minutes.
- Let the cookies cool for couple of hours.
Ingredients:
1/2 cup - cake flour
1/2 cup - all purpose flour
1 cup - semolina
1 cup - clarified butter, chilled
2/3 cup - confectioners' sugar
3/4 tsp - orange blossom water
30 - blanched almonds
1/2 cup - cake flour
1/2 cup - all purpose flour
1 cup - semolina
1 cup - clarified butter, chilled
2/3 cup - confectioners' sugar
3/4 tsp - orange blossom water
30 - blanched almonds
RECIPES BY REHANA KHAMBATY
