Ghraybey Cookies ( Middle Eastern Shortbread Cookies)

In a mixing bowl, cream the softened butter and powdered sugar using a hand mixer or whisk until light and fluffy, about 3–5 minutes.

Add the rose water, if using, and mix well.

Gradually add the sifted flour and salt to the butter mixture. Gently mix using a spatula or your hands until a soft, non-sticky dough forms. Be careful not to overmix, as this will affect the cookies' tender texture.

Wrap the dough in cling film and refrigerate for 40-50 minutes to firm up.

Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.

Roll small portions of dough, about 1 tablespoon, into smooth balls.

Gently press a pistachio onto the top of each ball.

Arrange the cookies on the prepared baking sheet, leaving a little space between each.

Bake for 12–15 minutes, or until the edges begin to turn golden. The cookies should remain pale in color.

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. These cookies are delicate and may crumble if moved while still warm. The centers will be slightly soft but will firm up as they cool.

Carefully transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container at room temperature for up to 1–2 weeks.