Ghorayebah (Lebanese cookies)


1 cup butter, softened
3-1/2 cups plain flour
3 cups confectioners' sugar
1/2 tsp. almond extract
40 whole blanched almonds


Cream the butter and sift together the flour and sugar. Fold the mixture into the butter and stir in the almond extract. Knead gently and set to chill in the refrigerator for 30 minutes.

Pinch off lumps of dough about 1 inch in diameter and roll them into balls. Flatten them slightly and press a whole almond into the top of each one. Preheat the oven to 350° F and bake the cookies on an ungreased baking sheet for 15 minutes or until they just start to color golden.

Cool and then store in an airtight container. Makes about 40 cookies.