Arabian Gulf Shortbread Cookies (Ghiraybah)

1. 1

   First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.

2. 2

   If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)

3. 3

   Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.

4. 4

   Preheat oven to 325u00b0F.

5. 5

   Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.

6. 6

   Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).

7. 7

   Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

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