Andy M.
Certified Pretend Chef
As requested.
Be warned the dough is crumbly and can be difficult to shape.
Gurabia
¾ C Clarified Unsalted Butter
½ C Shortening
1¼ C Sugar
1 tsp Rose Water
2¼ C Flour
40 Pistachios or Almonds
Preheat the oven to 275º F.
Mix the butter, shortening, sugar and rose water until fluffy.
Add the flour and mix thoroughly.
Divide the dough into 40 equal portions.
Roll each piece into a rope; pinch the ends together to form a circle.
Press a nut into the cookie at the joint.
Place on a baking sheet and bake for 20 – 25 minutes. The cookies should be dry but not brown (a slight golden color on the bottoms is OK).
Cool completely on a cooling rack and store in an airtight container.
May be frozen.
Be warned the dough is crumbly and can be difficult to shape.
Gurabia
¾ C Clarified Unsalted Butter
½ C Shortening
1¼ C Sugar
1 tsp Rose Water
2¼ C Flour
40 Pistachios or Almonds
Preheat the oven to 275º F.
Mix the butter, shortening, sugar and rose water until fluffy.
Add the flour and mix thoroughly.
Divide the dough into 40 equal portions.
Roll each piece into a rope; pinch the ends together to form a circle.
Press a nut into the cookie at the joint.
Place on a baking sheet and bake for 20 – 25 minutes. The cookies should be dry but not brown (a slight golden color on the bottoms is OK).
Cool completely on a cooling rack and store in an airtight container.
May be frozen.