Ghorayebah

Directions

1. 1
   Cream the butter and beat it until it becomes white.
2. 2
   Add the sugar, beating constantly for about 5 minutes, until it is a smooth cream.
3. 3
   Add flour gradually, working it in by hand.
4. 4
   Although no liquid is added, this makes a very soft dough.
5. 5
   If the dough is too soft, add a little more flour.
6. 6
   Take walnut-sized lumps, roll them into balls, and flatten them slightly.
7. 7
   Place them on a baking sheet a little apart from each other, as they spread slightly.
8. 8
   Stick a blanched almond or pistachio on top of each one.
9. 9
   Bake in a 325F oven for 2030 minutes.
10. 10
    Do not let the ghorayebah overcook.
11. 11
    They must remain very white: they taste quite different if they are even slightly brown.
12. 12
    Let them cool before you try to move them.
13. 13
    An exquisite variation is to replace 1/2 cup of the flour with 1/2 cup ground hazelnuts.
14. 14
    You can flavor the dough with a grating of nutmeg, or 12 teaspoons of cinnamon or ground cardamom.
15. 15
    Another traditional shape for ghorayebah is little bracelets.
16. 16
    Roll the dough into 4-inch-long sausage shapes about 1/2 inch thick, and bring the ends together to make bracelets.
17. 17
    Decorate with split almonds or pistachios.