Ghorayeba | Eggless Egyptian Butter Cookies

My stint with Egyptian recipes is not yet over. After the soup, Salad and the refreshing drink, here is a baked delight from the place I am dying to visit.

Since I am hosting Srivalli’s Kid’s delight event with the theme – Baked Treats for kids, I saved this for this event and it also happens to be the theme that I have chosen for the first week of Blogging Marathon #37

This cookie is a melt-in-the-mouth kind and am sure the kids and adults will love to munch on this….

I used:
Adapted from : Delicious Food Of Egypt

Makes- 20 cookies[will vary depending on the size]

All purpose flour- 1/2 cup
Butter- 1/4 cup
Sugar- 1/4 cup
Vanilla essence- 1/8 teaspoon
Almonds – a few, halved

Cream butter till fluffy and add powdered sugar and mix well. Add vanilla essence and mix.

Add the flour and gently mix to form a ball. Roll into two logs and wrap with a butter paper and put in the freezer for 15 minutes.

Remove from freezer and cut into cookies of even thickness.Press an almond half on each cookie. Place them on a tray lines with butter paper. This spreads so leave some gap between the cookies.

 Bake in a preheated oven @ 180 degrees for 12 minutes or till the sides turn light brown. Please note that the oven timings will vary with the thickness and size of the cookies.Keep an eye on them.


Remove from oven and cool on a wire rack. It will be soft when taken out from the oven. It will crisp up when cooled so do not be tempted to over bake these cookies.

I made some without the almonds too. Either way they tasted so good and as always disappeared within hours of baking!

Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #37


Linking this to Chef Mireille’s – African Diaspora Recipes...