Holiday Cookie - Ghorayebah from Egypt
100g powdered sugar
200g clarified butter
400g all-purpose flour
Beat butter till white.
Add Sugar and beat for 3 more minutes.
Add A.P. flour, salt and beat for 2 minutes.
Garnish with ½ Almond or a pine (as per photo).
Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
leave it to rest in the Fridge for 15min.
Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!