Hi friends! Hope you are all well. I’m super excited to share this Middle Eastern American hybrid of a cookie called a pistachio ghoraybeh thumbprint cookies.
What Are Pistachio Ghoraybeh Thumbprint Cookies?
This is one of the prettiest cookies to make in no time at all. It couldn’t be simpler to do, too! It takes 5 ingredients and just a few steps to create absolute deliciousness! My mom loves to bake and she would often make ghoraybeh, which is a Middle Eastern shortbread.
Often, it is just topped with one pistachio for decoration. I decided to incorporate crushed toasted pistachios into the cookie itself to really bring out the flavor of pistachio which I have been recently loving! I took another step by modernizing this cookie into something we all know which are thumbprint cookies! I filled the indents with some yummy jam; which you can buy or easily make your own.
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This is a cookie I am sure you will make because it is so easy and you will definitely love it because Why not?? 🙂
Pistachio Ghoraybeh Thumbprint Cookies
Ingredients
Cookie Dough
- 2 sticks unsalted butter room temperature
- 1 cup powdered sugar
- 2 cups all purpose flour
- 1/3 cup pistachios crushed and toasted
Filling
- Raspberry jam or spread
Optional Garnish
- Melted white chocolate
- Extra crushed toasted pistachios
Instructions
Toast the Pistachios
- Add the pistachios to a pan over medium heat.
- Toast for a few minutes until lightly browned and fragrant.
- Let cool, then crush.
Make the Dough
- In a large bowl, combine the butter and powdered sugar. Mix using a rubber spatula until smooth.
- Add the flour 1 cup at a time, mixing until a dough forms.
- Stir in the toasted crushed pistachios.
Chill the Dough
- Using lightly floured hands, mix the dough until it comes together and is easy to handle.
- Form the dough into a ball and wrap in plastic wrap.
- Refrigerate for at least 1 hour.
Shape the Cookies
- Preheat oven to 350°F.
- Roll the dough into 1 tablespoon-sized balls and place them on a lined baking sheet.
- Use your thumb to press a small indent in the center of each cookie.
Fill and Bake
- Add about ¼ teaspoon raspberry jam into each indent.
- Bake for about 15 minutes, until the bottoms are lightly golden but the tops remain pale.
Finish the Cookies
- Allow the cookies to cool completely.
- Drizzle with melted white chocolate and sprinkle with crushed pistachios if desired.
Notes
Hands down the best Ghoraybeh cookie I have ever tasted. The recipe was so simple and easy to follow. The addition of the white chocolate drizzle was a genius idea, it added a perfect finishing touch. Definitely making these again. Absolutely delicious!!
These were soo easy to make! The recipe and directions super easy to follow. Extremely delicious, and were a big hit with my guests!
I am thrilled you enjoy them Ahlam and that they were a crowd-pleaser :
This is such an easy recipe to make, one of my favorite ! It was the first recipe I try from all of fufu’s recipes ,
Mashallah she’s amazing love all her recipes! Been following her for so long on her instagram page!
These are my fav cookies to make Espc during Ramadan! 4th year I make these and My husband loves them and can’t stop eating them! So light and addicting def recommend!!
You always nail these cookies, Feda!
Just made this recipe for some eid goodies and it was so easy and delicious! Love the variation with pistachios and jam thanks for sharing!
Love that idea! Glad you liked them’1
I made these for a party and everyone was so impressed! They melt in your mouth and the toasted pistachios are the perfect touch for crunch and flavor! Highly recommend. Super easy to make too
these cookies are heaven. I will be making them at least monthly now. I substituted flour for bobs redmill gluten free 1 for 1 baking flour and it came out perfectly. seriously delicious. I had homemade peach and apricot jam that someone made for me from fruit they grew on their own trees in their yard and that was amazing too.
Wow what an amazing dessert. The presentation was just fancy looks store brought. The flavor was addicting and can’t stop eating it. Made them for eid and was definitely a hit.
Loved loved loved this recipe !!! It was a crowd pleaser Alhamduliliah and it was so fun and easy making them. Love these quick easy recipes for Eid cookies because I make a bunch and give out. Very convenient
These are so delicious, sweet but not too sweet and the perfect texture. I’m always craving them!
I’ve made these cookies numerous times on Eid and they are always a hit. I’m usually not a big fan of gharyaba but these are a 10/10. The jam thumbprint and the pistachios in the dough really elevate the cookie. Definitely a must try!