Lebanese Butter Cookies – Ghraybi (or Ghraybeh)
Delicate.
That’s how I would describe these cookies. Delicate with a soft, understated sweetness. These cookies certainly make an impression.
Family & Tradition
There’s nothing like tradition to bind a family together. Our family is no different. We have lots of traditions that bind us together: the birthday crawfish boils for my girls, our favorite Mardi Gras parades, the Greek Fest every May, just to name a few. 😉 And then there’s the Advent wreath, our favorite novenas and prayers, and these “famous” Lebanese Butter Cookies for Christmas. As a matter of fact, these cookies are a sign for us that Christmas is near.
The Lebanese Connection
I am not Lebanese, but my wife is. At least her family is. I have come to love and appreciate the Lebanese culture, music, dance and cuisine very much. In our house we regularly roll Grape Leaves, make Hummus and Tabouleh, and cook with lamb.
Every year at Christmas family gatherings, my wife’s Aunt Rita used to make her special version of these cookies. That’s why I say that these cookies are a sign for us that Christmas is near.
Aunt Rita passed away a couple of years ago. Char (my wife) made these Lebanese Butter Cookies last Christmas. And just last weekend a cousin made them for a big family gathering. We miss Aunt Rita. But I think should would be happy to see that these cookies are still very much a part of our family Christmas.
INGREDIENTS
- 1 cup drawn butter, chilled in refrigerator until congealed (we prefer Kerrygold)
- 1 cup sugar
- 2 1/2 cups flour
DIRECTIONS
- Throughly cream the butter (see details below). Add the sugar and continue creaming 5 to 10 minutes, until fluffy. Add flour and work with hands until smooth. If it is too sticky, add a little more flour.
- Shape into 1/2 inch thick rounds. If you want to add a little lagniappe, press the center of each cookie with your thumb and place a blanched almond in the indention.
- Place cookies on un-greased baking sheet. Bake in oven at 300 for 13 to 15 minutes. Cookies will be very pale in color. Let the cookies stay in the baking sheet for 6 hours, or until completely cooled. These cookies are very flaky. They will easily fall apart if you try to move them when they are warm.
This recipe yields 2 to 3 dozen Lebanese Butter Cookies.
How to Properly Cream Butter
To cream butter well, the butter has to first be softened at room temperature. You will know that the butter is soft enough when it offers little resistance to a knife. Just don’t over-soften the butter. Melted, oily butter does not cream well.
Using a hand mixer, beat the butter on low speed briefly, making it creamy. Add in the sugar and continue beating on low to combine. Once the sugar and butter are combined, increase the speed to medium and continue beating.
Continuing to beat the butter results in increased volume. The butter will become creamy and start to pale.
The Ultimate Cookie Exchange #SundaySupper
My friend Isabel at FamilyFoodie.com has cooked up a special Cookie Exchange this week for #SundaySupper. Here’s what she has to say about this week’s #SundaySupper:
There is something about hosting a Cookie Exchange that is so perfect for the Holiday Season. Although we are hosting a Virtual Cookie Exchange, the Sunday Supper team will gather Around the Family Table on Sunday Night at 7:00 o’clock Eastern Time on Twitter to enjoy a grand selection of cookies.
This Week, Sunday Supper has a special host who knows all about Cookies. Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious will be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions. Grab a glass of milk and join us for The Ultimate Cookie Exchange during #SundaySupper this week. We are giving away 5 signed copies of Cookielicious with 150 fabulous recipes to bake and share.
The Sunday Supper Favorite Cookie Exchange Cookies:
- Turtle Thumbprint Cookies by Cravings of a Lunatic
- #glutenfree Almond Oatmeal Raisin Cookies by Cooking Underwriter
- Old-Fashioned Oatmeal Cookies by The Foodie Army Wife
- M & M Cookies by Damn Delicious
- Snowball Cookies by Small Wallet Big Appetite
- Mocha Thumbprint Cookies by The Meltaways
- Cardamom-Walnut Cookies by Home Cooking Memories
- Polish Chrusciki (Bow Ties) by Comfy Cuisine
- Cherry Blossom Cookies by Flour on my Face
- Rosettes by That Skinny Chick Can Bake
- Millionaire’s Shortbread by Gotta Get Baked
- Double-the-Mint Chocolate Kiss Cookies by The Weekend Gourmet
- Whole Wheat Cereal Cookies by Cindy’s Recipes and Writings
- Chocolate Dipped Potato Chip Shortbread Cookies by The Girl in the Little Red Kitchen
- Scories De Vulcan | Lava Stones Cookies by The Daily Dish Recipes
- Zimtsterne {Cinamon Stars} #Dairyfree by Galactosemia in PDX
- S’mores Cookies by Hezzi-D’s Book and Cooks
- Chocolate Whoppers by Vintage Kitchen Notes
- Ricotta Cookies with White Chocolate Glaze Country Girl in the Village
- Turtles by Dinners, Dishes and Desserts
- Salted Caramel Brownie Cookies! by I Run For Wine
- Peanut Butter Chocolate Toffee Cookies by The Urban Mrs.
- Red Velvet Crinkle Cookies by She likes ruffles, he likes truffles
- Amaretto Almond Biscotti by Noshing With The Nolands
- Mexican Chocolate Cookies by Generation Y Foodie
- Double Chocolate Peppermint Biscotti by Pippis in the Kitchen Again
- Ice Cream Kolaczki by Cookistry
- Amoniaczki by What Smells So Good?
- Fruit and Nut Ice Box Cookies by In the Kitchen with Audrey
- Ginger Bourbon Balls by girlichef
- Candy Cane Blossom Cookies by Mommas Meals
- Double Chocolate Cranberry Cookies by Lovely Pantry
- Ninja Bread Men by Diabetic Foodie
- Peppermint Sugar Cookies by In The Kitchen With KP
- Christmas Crunchies by Magnolia Days
- Cream Cheese Swirled Red Velvet Cookies by Mom’s Test Kitchen
- Double Peanut Butter Surprise Cookies and Tips on Mailing Cookies by Chocolate Moosey
- Congo Bars by Supper for a Steal
- Mint Surprise Cookies by The Cookie A Day Challenge
- Salted Caramel Thumbprint Cookies by Midlife Road Trip
- Spiced Rum Balls by Webicurean
- Best Ever Pecan Pie Bars by Shockingly Delicious
- Oreo Cheesecake Cookies by Baker Street
- Biscoff Pillow Cookies by by The Messy Baker Blog
- Mexican Hot Cocoa Cookies by Juanita’s Cocina
- Raspberry Thumbprints for my first #SundaySupper! by Kelly Bakes
- Tea Biscuits by My Cute Bride
- Chocolate Covered Cherry Cookies by Mama Mommy Mom
- Lebanese Butter Cookies for the Christmas Season by The Catholic Foodie
- Almond Joy Macaroons by Cupcakes and Kale Chips
- Gluten Free Coconut Fruit Nut Cookies by Sue’s Nutrition Buzz
- Snowball Surprises by Family Foodie
Check out Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!
Do you have a favorite cookie to take to a Cookie Exchange? Please join on us on Twitter throughout the day during #SundaySupper on December 9th. In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.
***Photo of creamed butter courtesy of alibash on Flickr.com.***
Love Lebanese food! I’ll pin these cookies. They sound divine! 😉
Thank you so much, Shiloh!
Found you at The Lovely Pantry.
These sound amazing! Thank you so much for sharing!
My pleasure! Thank you!
You had me at butter. [and then at delicate. these sound lovely!]
Thanks, Kelly!
Drawn butter in cookies – oh yea!! What simplicity to this recipe and I can imagine they would be quite delicate.
It´s nice to see you keep up with the tradition! A lot of times simple is better .
Thanks, Paula! “Simple is better” is so tempting sometimes. But I just can’t bring myself to “dis” tradition for the sake of convenience. I cook from scratch every single day. Sometimes people think we are crazy. Heck, sometimes I think we are crazy! But there is nothing like real food cooked at home. It is definitely worth the sacrifice. Cheers!
I don’t think I have met a butter cookie that I didn’t love, love, LOVE!!! 🙂
You and me both!
Yum, these sound rich and delicious!
Thanks!
very simple. A nice traditional cookie.
This is interesting. I’ve never seen drawn butter used in a baking recipe. I guess I’ll have to give it a try!
Real butter ANY way is good, good, good!
I love how simple and delicate of flavour these cookies sound. And I also appreciate the instructions on properly creaming butter. Thanks for sharing
Thank you, Laura! I appreciate that!
I’ll say these cookies make an impression! Wow.
Isn’t it amazing how butter becomes that creamy, like whipped cream? I love baking! And these cookies sound delicious. One of my best friends is Lebanese and I LOVE going to her family events for all the delicious food. You’re a lucky man, Jeff!
Thanks, Nancy! Yes, I am lucky. I’m also a bit larger around the middle than I used to be. 😉 But it’s worth it.
Sounds interesting! Thanks for sharing 🙂
Traditional recipes are the best!
Jeff, can you please explain drawn butter? Thanks! I am Lebanese as well, and am sad to say that I havent tried any of mawmaw’s recipes yet.
Thanks for the question, Laura! I’m not a baking scientist, but as I understand it, drawn butter (or clarified butter) removes all the milk fats from the butter, thereby increasing the smoking point of the butter. In other words the butter won’t burn as easily. Does it make a difference? Again, I don’t have scientific proof, but I do know that these cookies come out almost white. They are light, delicate, and delicious. Cheers!
I like your post and the cookie recipe. Those are they best recipes that have tradition behind them!!
Thanks! Agreed.
What a great connection these cookies have to the heritage and traditions of your family!
These look great! Thanks for sharing. I love Christmas traditions and Christmas cookies!