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Ghorayeba Butter Cookies

servings: 10 · 40 min · Collection: kids · Licence: CC BY 4.0

Snowy-white Eid cookies that melt in your mouth, with just three ingredients! Shape the dough into hearts or moons instead of balls.

Document (JSON) Original page on fifi.cooking

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Ingredients

  • Soft butter½ cup soft butter or ghee
  • powdered sugar½ cup powdered sugar
  • Flour1½ cups flour
  • Pistachios20 pistachios or almonds

Allergens (inferred from ingredient names): cereals_gluten, milk, nuts

Original steps

  1. Mix the soft butter and powdered sugar until creamy and white.
  2. Add the flour a little at a time.
  3. Squeeze it with your hands into a soft dough.
  4. Roll small balls, put them on the tray and press them down a little.
  5. Press one pistachio on top of each cookie.
  6. A grown-up bakes them at 160°C (320°F) for 15 minutes. They should stay white!
  7. Let them cool completely: warm ghorayeba breaks easily.

This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.

Source: Cooking with Kids, fifi.cooking. Recipes written for children and their grown-ups at fifi.cooking (Cooking with Kids); some are simple versions of recipes in the family archive of Dr. Fatma Alkawokgy