Saturday, July 4, 2015

Ghrybe

This recipe was given to me by Megan Nasser.

These were always my favorite cookies during the holidays. They require a little finesse, but are definitely worth it!

2 cups solid rendered butter
1 cup superfine sugar
1 cup confectioners sugar
4 cups cake flour (approximately)
raw unsalted pistachio nuts

Place butter in mixing bowl and beat with electric mixer 10-15 minutes until butter is white and fluffy. Add both sugars and whip again thoroughly with a spatula. Gradually add flour and continue to mix with spatula until the flour is absorbed and a medium soft dough is formed. Be sure to mix with spatula, because heat from hands melts the butter. Add more flour if needed. Remove mixture to lightly floured surface and quickly roll with floured hands into rope shape about 1-1/2 inch diameter. Cut into 1-1/2 inch pieces on diagonal forming a diamond shape, gently form each diamond into an S shape. Place one pistachio in middle of each S. Place on ungreased baking sheet and bake at 300F until cookies are set. They should remaining white not browned, about 10-12 minutes. Let cool on sheet. When cold remove carefully.