Lebanon Shortbread (Ghurayba)

• 1-1/2 cup butter, softened
• 1-3/4 cup confectioners' sugar
• 1 tsp. orange-flower water (mazahar)
• 1 egg yolk
• 3 cups flour
• 40 blanched almonds

1. Place butter, 1 1/2 cups of the confectioner's sugar, orange-flower water, and egg yolk in a blender and blend for 1 minute.
2. Transfer to a mixing bowl; then gradually add flour while mixing with fingers, until a smooth dough is formed.
3. Form dough into 40 balls, a little smaller than walnuts; then place on a ungreased cookie sheet and flatten slightly to about 1/2-inch thickness.
4. Press an almond on each piece.
5. Bake in an oven preheated to 300 degrees F. for 20 minutes or until bottoms turn light brown.
6. Remove from oven and allow to cool.
7. Sprinkle with the remaining confectioner's sugar; then serve or store.
8. The ghurayba may feel soft at the end of baking time, but they will harden as they cool.
9. Makes 40 pieces.

butter, confectioners, orangeflower water, egg yolk, flour, almonds

Taken from www.foodgeeks.com/recipes/20118 (may not work)