Melt in your mouth butter cookies that will keep you coming for more.

Ghraybeh are Middle Eastern shortbread cookies. Very delicate in both texture and flavour, they have a rich, velvety mouthfeel—simply irresistible! My aunt Salwa is the queen of desserts, in general, but ghraybeh in particular. She taught us this basic recipe, and the almond version is equally as good. These treats are fairly easy to make, but they’ll test your cookie-shaping skills. Just remember, they’ll all taste amazing, no matter their shape!

400 g clarified butter

1½ cups castor sugar (approx.)

2 tbsp arak

½ tsp vanilla

¼ tsp salt

4 cups all-purpose flour

25 pistachios or pine nuts (approx.)

1. In a stand mixer with the paddle attachment, beat the butter with the castor sugar until fluffy, about 10 minutes. Beat in the arak, vanilla and salt until well combined, about 3 minutes. Continue beating, adding the flour ¼ cup at a time, until well combined.

2. On a lightly floured work surface, knead the dough until smooth, elastic and no longer sticky, about 5 minutes.

3. In a piping bag fitted with a plain tip, pipe 1-inch rounds. (Alternatively, roll the dough into ½-inch thick ropes; cut into 1-inch long pieces.) Transfer to a baking sheet; place 1 pistachio in the centre of each cookie.

4. Preheat the oven to 350°F. Bake until the bottoms are golden, 3 to 4 minutes. Let cool completely on the pan, 15 to 20 minutes. Sprinkle with castor sugar to taste.

Tip: To make clarified butter, add 454 g butter to a saucepan over low heat until the butter starts to bubble and the milk solids float, 12 to 15 minutes. Skim the milk solids, then using a fine sieve or cheesecloth, strain. Store in an airtight container.