Orange Chocolate Ghraybeh
Ingredients:
For the cookie:
1 cup powdered sugar
1 cup clarified butter (ghee/samneh), room temperature
2 cup all purpose flour
Zest from 1 large orange
½ teaspoon orange extract (optional)
For the chocolate drizzle:
¼ cup semisweet chocolate chips
1 teaspoon shortening or vegetable oil
Directions:
Combine the clarified butter, orange zest and the powdered sugar and whisk manually or with a mixer until light in color and fluffy.
Add in the flour and use a spatula to combine with the sugar and butter mixture until fully mixed.
Cut a large piece of plastic wrap and place the dough in the center. Shape the dough into a uniform log about 14 inches long and wrap it up with the plastic wrap and let the dough chill in the fridge for about 30-45 minutes.
After the dough has chilled, preheat your oven to 300F and line a baking sheet with parchment paper. Slice the cookies about ½ inch thick and place on the baking sheet. These cookies will not spread much at all, so they do not need to be kept far apart when baking. Bake for 20-22 minutes, but do not allow them to turn golden brown.
Remove from oven and let cool completely before handling them (or you can eat just 1. You know, quality control). Once cooled, add the chocolate chips and the shortening or vegetable oil to a microwave safe bowl and heat for 20 second increments, stirring in between until fully melted. Drizzle the chocolate over the cookies or dip them as desired. Let cool slightly and serve! Enjoy & Sahtein!
Orange Chocolate Ghraybeh
Ingredients
For the cookie:
- 1 cup powdered sugar
- 1 cup clarified butter ghee/samneh, room temperature
- 2 cup all purpose flour
- Zest from 1 large orange
- ½ teaspoon orange extract optional
For the chocolate drizzle:
- ¼ cup semisweet chocolate chips
- 1 teaspoon shortening or vegetable oil
Instructions
- Combine the clarified butter, orange zest and the powdered sugar and whisk manually or with a mixer until light in color and fluffy.
- Add in the flour and use a spatula to combine with the sugar and butter mixture until fully mixed.
- Cut a large piece of plastic wrap and place the dough in the center. Shape the dough into a uniform log about 14 inches long and wrap it up with the plastic wrap and let the dough chill in the fridge for about 30-45 minutes.
- After the dough has chilled, preheat your oven to 300F and line a baking sheet with parchment paper. Slice the cookies about ½ inch thick and place on the baking sheet. These cookies will not spread much at all, so they do not need to be kept far apart when baking. Bake for 20-22 minutes, but do not allow them to turn golden brown.
- Remove from oven and let cool completely before handling them (or you can eat just 1. You know, quality control). Once cooled, add the chocolate chips and the shortening or vegetable oil to a microwave safe bowl and heat for 20 second increments, stirring in between until fully melted. Drizzle the chocolate over the cookies or dip them as desired. Let cool slightly and serve! Enjoy & Sahtein!
