Gorayba

Mia Stainsby made these Middle Eastern gems as part of her Christmas cookie arsenal this year and loves them. They’re made with clarified butter which gives it crispness but icing sugar gives it a delicacy. They’re also known as "queen’s bracelets." The recipe is from Canadian Living and Bon Appetit magazines.

1 cup (227 g) unsalted butter
1 cup (300 g) icing sugar
1/2 tsp (2 mL) orange blossom water
1 3/4 cups (245 g) all-purpose flour
1/2 tsp (2 mL) ground cardamom
1/4 tsp (1 mL) salt
36 shelled pistachio nuts

In saucepan, melt butter over low heat. Cool for 5 minutes. Skim froth from the surface. Strain through double-thickness cheesecloth into bowl; refrigerate until clarified butter solidifies and milky liquid settles to bottom, about 2 hours.

Discard milky liquid. Beat clarified butter until doubled in volume. Beat in icing sugar, in 3 additions, until smooth. Beat in orange blossom water.

In separate bowl, whisk together flour, cardamom and salt; stir into butter mixture until crumbly. Turn out onto lightly floured surface; knead until smooth and pliable, about 1 minute. Shape into disc; wrap and refrigerate until slightly firm, about 30 minutes.

On lightly floured surface, roll dough by 1 tbsp (15 mL) into 3-1/2-inch (9 cm) long logs. Press ends together to form ring, overlapping slightly. Press pistachio onto each overlap. Place, 2 inches (5 cm) apart, on parchment paper — lined baking sheets.

Bake in 300 F oven about 15 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. You could dust with 2 tbsp (30 mL) more icing sugar if you like.

Makes 36

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