Greybah or Lebanese Butter Cookies

Lebanese Butter Cookies

The Lebanese butter cookie is one of the least elaborate, yet most delicious cookies. These cookies can be shaped in diamonds, or in simple flattened circles (start with a small ball, then flatten). Top with a blanched almond or pine nut (before baking) instead of dusting with powdered sugar. Flavor the dough with vanilla instead of orange blossom water, or nothing at all. Good butter (like Plugra) will always make these cookies taste wonderful; be sure it’s clarified or unsalted.

Ingredients:
3/4 cup (6 oz.) unsalted clarified butter, at cool room temperature
3/4 cup confectioner’s sugar, plus more for dusting
1/2 teaspoon kosher salt
1 teaspoon orange blossom water or vanilla
1 3/4 cups unbleached, all-purpose flour, plus a few more tablespoons as needed

Directions:

Heat oven to 325 degrees and place rack in the center of the oven. 

Using a stand mixer with the whisk attachment or sturdy hand-held mixer, whip the butter on high speed until fluffy, creamy and pale, about six minutes. Stop and scrape the sides of the bowl with a spatula for even whipping. Add the sugar and orange blossom water and whip until well combined and fluffy. On low speed or using a spoon, slowly blend in the flour, ½ cup at a time.

Take a large handful of the dough and shape it into a log about 1-inch tall and wide (this is pretty narrow!) on a lightly floured work surface. If the dough is crumbly, gently push it together. 

Use a sharp knife to cut ½-inch diamond-shaped pieces diagonally.Place the diamonds on a parchment-lined heavy sheet pan and bake until the cookies are baked through but still pale, about 18-20 minutes. The cookies should not be browned except for very minimally on the bottom.Remove from the oven and cool completely on the sheet pan. 

Sift powdered sugar over the cookies (this can be done while the cookies are warm, and again to refresh when serving). Graybeh keeps frozen for months or in an airtight container for several days.  Yield 24 cookies.