Twelve Days of Desserts: Day Eight

Cardamom Shortbread Cookies (Ghorayeba)
This Middle Eastern cookie can be enjoyed on many special occasions. The cookies are a beautiful white color and are decorated with a single blanched almond sliver. These cookies can be frozen for up to one month before serving. They're great to keep on hand for unexpected guests. This recipe is from my first cookbook, Arabian Delights.

Ingredients:



Butter, for greasing pans


1 cup vegetable shortening


1 cup confectioners? sugar


1 teaspoon ground cardamom


3 cups unbleached, all-purpose flour


1 teaspoon rose water


1 teaspoon orange blossom water


5 ounces blanched (skinless) almonds, slivered

Preparation:

Position racks in the center of the oven. Preheat oven to 350°F.


Grease 2 double air-cell baking sheets* with butter.


Mix shortening and sugar in a large bowl with a wooden
spoon until sugar is completely incorporated. Add the
cardamom, flour, rose water, and orange blossom water.


Mix to combine well.


Roll spoonfuls of dough into 1-inch balls and place on baking
sheets, leaving 1-inch between each ball. Gently
press an almond sliver into the top of each ball and
flatten slightly. If dough cracks, mend it by gently
smoothing over it with your fingers.


Bake for 12 to 15 minutes, or until tops begin to turn golden.
(Cookies should still be white when taken out of oven.)


* To ensure that cookies bake properly and do not brown on the
bottom, use double air-cell baking sheets.