Cardamom Shortbread Cookies (Shakar Lama)

This Easy Shortbread Cookies recipe goes by many names in the Middle East including Shakar Lama and Ghraybeh. These delicate cookies are crispy, buttery, and have a prominent cardamom flavor, which I adore! I guess it explains why they are my all-time favorite cookies, right up there with Kileche!

In the Middle East, these cookies are called "Shakar Lama" or "Shakarlama". Other times, they're referred to as "Ghraybeh." In Armenia, they are called khourabia. Besides the various names, there are also variations in the way the cookies are shaped. Sometimes they're shaped into triangles and other times into braids.

Ground almonds are sometime incorporated into the dough, giving the cookies an extra crunchy texture.

Ghraybeh are often prepared during ramadan and in celebration of Eid, a religious Muslim holiday celebrating the end of the fast held during Ramadan.

Christians in the Middle East also love these cookies and enjoy them throughout the year and for Easter and Christmas.

🧐 Why This Recipe Works

• Unlike other Middle Eastern sweets like Baklawa, Kileche, or Nazook, Ghraybehare are simple enough for anyone to make!
• This recipe only require a handful of ingredients.
• Shortbread cookies last a long time when refrigerated.
• Shakar lama cookies freeze well too, so that you can pace yourself and not eat them all in one day. 😬

🛒 What You Need For This Recipe

🔖 Recipe Ingredients & Substitutions

• Butter: I prefer to use unsalted room temperature butter so that I can control the amount of salt in the recipe. If you only have salted butter, don't add additional salt. Some recipes also call for ghee.
• Sugar: I used granulated sugar, however, bakers sugar (casters sugar) and powdered sugar are sometimes used to make these cookies.
• Flour: Some Ghraybeh recipes call for almond flour and wheat flour. I don't recommend using anything but all-purpose flour. If you do, you may not get the right texture or the other ingredients may need to be adjusted.
• Cardamom: Ground cardamom makes these cookies, make sure you use good quality cardamom for the best flavor.
• Salt: A pinch of sea salt is needed to balance out the flavors.
• Almonds: I like to press one almond in the center of each shortbread cookie. Sometimes pistachios are added instead.

🧈How to Make Cardamom Shortbread Cookies

Step 1: Cut butter into 1″ pieces, add to a stand mixer, along with sugar. Mix with a paddle attachment until thoroughly blended. Scrape down the sides of the bowl with a spatula as needed.

Step 2: Add flour, cardamom, and salt into the bowl. Mix until the ingredients are incorporated.

Step 3: Spoon cookie batter into a large ziplock bag or Saran wrap and roll into a log. Chill the dough in the fridge for a minimum of 30 minutes.

Pre-heat oven to 350° F

Step 4: Using a pastry scraper, slice the chilled dough in half, then in quarters. Slice each quarter into five to 6 equal discs. Place discs on a parchment-lined baking sheet.

Step 5: Press one almond into the center of each cookie. Bake for 13-15 minutes, or until the edges of the cookies are golden brown.

🤷🏻‍♀️ Recipe FAQs

👩🏼‍🍳Pro Tips

• In my cookbook, Mom's Authentic Assyrian Recipes, I recommend rolling the dough into a rope, and bringing the ends together, then adding an almond in the center. Either way will work!
• Another way to make Ghraybeh is with powdered sugar instead of granulated sugar. Try it both ways and see which you prefer!
• Many Ghraybeh recipes include the addition of rose water or orange blossom water. I prefer my cookies without.
• If you notice the cookies spread too much after baking, just add ¼ cup of extra flour to the remaining batter, chill and bake.

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