Lavender & Orange Blossom Cookies (Graybeh)
Recipe: #19949
July 05, 2015
Categories: Desserts, Cookies, Shaped, Middle Eastern, Baby Shower, Christmas No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy, more
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Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (31.3 g)
- Calories 141.1
- Total Fat - 5.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 99.5 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 0.3 g
- Sugars - 14.6 g
- Protein - 1 g
- Calcium - 3.6 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
Step 2
In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners’ sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
Step 3
Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
Step 4
Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
Step 5
Sift remaining confectioners’ sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.
Tips
No special items needed.
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