Ingredients

  • 2 cups plain flour
  • 1 cup powdered sugar
  • 1 stick butter, unsalted softened
  • ½ cup crisco
  • ½ teaspoon ground cardamom
  • ½ teaspoon rose water
  • ½ teaspoon orange flower water
  • 34 pistachio nuts shelled

Directions

1. Preheat oven to 300*F/150*C/GM 2.
2. Beat together all ingredients except nuts until a smooth dough forms. Roll dough into walnut-size balls, then roll each ball into a 5 inch rope. Form each rope into a 2 inch circle, overlapping ends slightly. Press a nut into each cookie at overlap.
3. Arrange cookies, 1 inch apart, on 2 ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch but still white, 20-22 minutes total. Transfer cookies to a rack to cool.

Notes
Notes:Start to finish time is 1 1/4 hours.
Serving Ideas:Original serves 16.


Categories
Cookies
Keywords
Cookies
MacGourmet downloadGh'raybeh-Shortbread Rings. To import, drag image to your MacGourmet recipe box.