loosely adapted from Maureen Abood’s ghraybeh
To clarify the butter:
To bake the cookies:
* I use European butter (because it’s most easily available where I live), which has less water. If you’re using American-style butter, use an additional 2 tablespoons, because yours might end up reducing more in volume.
** The melted clarified butter is 3/4 cup + 2 tablespoons volumetrically, in case you don’t have a scale.
*** If you weigh all your ingredients, you shouldn’t have any issues, but measuring with cups is less exact, so you need to be a bit more cautious if you don’t have a scale. Be sure to sift the flour before measuring 2 1/2 cups (I sift directly into the measuring cup with a flexible cutting board underneath to catch the spillover), and be sure to measure level cups by sweeping the tops with a straight edge (not packing it in). Too much flour will make the dough unable to stick together.
**** A perfect ghraybeh dough will seem crumbly when you mix it together, but it will stick together into a ball when compressed in your hand. If you measure everything by weight, you won’t have an issue, but if you do have an issue, don’t sweat it: if the dough won’t stick together, simply add an additional tablespoon of softened butter and work everything together, adding another one if it really needs it.