Home » Written Recipes » Recipes » Arabic » Ghoraibi Butter Cookie

Ghoraibi Butter Cookie

Ghoraibi Butter Cookie

Ingredients

• 2 cups butter (softened)
• 1 cup powdered sugar
• 1 cup sugar
• 4 cups all purpose flour
• 2 cups almonds (blanched and halved)
1 teaspoon clear almond extract

Directions

Preheat oven to 300 F. Beat butter in mixing bowl for 5 minutes, or until fluffy. Cream in sugars. Add almond extract. Slowly add in flour. If you do not have a heavy-duty stand mixer, you may want to mix in half of the flour with the mixer, then the remaining with a spoon. You don’t want to burn out the motor on a hand mixer.​​Chill in the refrigerator for up to one hour. Roll out chilled cookie dough on a floured surface. Roll into a rope that is 1 1/2 to 2 inches thick.​Cut diagonally into diamond shapes and place on un greased cookie sheets. Place one almond in the center of each cookie. Bake for 12 minutes. Remove and cool on cooling racks.

You May Like

kfc

KFC New Sheriff Kentucky Burger Is The Best From The West

When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now. 

Latest Recipes

Top 10

Chefs Biography

Untitled 1 1

Curried Sheet Pan Broccoli with Peanuts and Tahini Recipe

Add the raisins, toss with a spatula, and continue roasting until the broccoli is deeply golden and the fruit has set down, for another 5-10 minutes or so. In a small bowl combine the peanuts, scallions, basil, 1 tablespoon of juice from the lemon, and the remaining 1 tablespoon of olive oil.

Sambousa

Samosa Recipe

In a large skillet, brown meat. Remove the meat from the skillet. In the same skillet used for the meat, saute onion, garlic, carrot and green onion.

kunefah

KUNAFEH Recipe

Ingredients 640g pheni or vermicelli 800g cream cheese 250g salted

recipe image legacy id 4518 11

Rosemary & garlic chicken

Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel). Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Chinese Chicken Noodles

Chinese Noodle Chicken Recipe

In a large skillet brown chicken in oil, stirring constantly until juices run clear. Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.

gammon

Sticky gammon steaks

Tip the bulghar wheat into a bowl, pour over the hot chicken stock, cover with cling film and set aside for 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan, add the gammon steaks and cook for 5-7 mins on each side until cooked through and starting to brown. Add the honey to the pan and add a splash of water, move the gammon around until it is coated in the sauce then leave to bubble for 1-2 mins until sticky. Unwrap the bulghar wheat and fluff up with a fork. Add the olive oil, apple, celery, cress, lemon juice and some seasoning and mix everything together. Serve the gammon with the bulghar salad and any juices from the pan poured over.

chicken soup

Slow cooker chicken soup

Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.

Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.