Ghorayebah (Middle Eastern Butter Cookies)

Do you want a really quick dessert that looks super adorable and is the epitome of simple?  Do you need a little pick-me-up this Monday?  These butter cookies are perfect for the job!  I found them on a blog and loved the simplicity of it all.
So while we're waiting for Spring to finally finally get here, let's make some little butter cookies!  The ingredients are easy, I bet you have everything already!
1 cup (2 sticks) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
Handful of blanched whole or sliced almonds, shelled pistachios, and/or pine nuts, for garnish
Cream the butter and sugar together until light yellow and fluffy.  Add the flour, and mix until incorporated.
Roll into little 1 inch balls and place onto a lined baking sheet.
Slightly flatten and then place whatever nut you've chosen for the cookie!
I decided the pistachios I had already would work, but anything else like pine nuts or sliced almonds or whole almonds or pecans or... you get the idea!
Bake for 12-15 minutes at 325 degrees. 
So delicious!
Little baby butter cookies, with one perfect pistachio on top. 
The dough comes together so quickly, and the crisp cookie is perfect for a little sugary snack!  Enjoy!
Ghorayebah (Middle Eastern Butter Cookies from Big Girls Small Kitchen)
Makes about 40 cookies
-1 cup (2 sticks) unsalted butter, softened
-1/2 cup plus 2 tablespoons sugar
-2 cups all-purupose flour
-Handful of blanched whole or sliced almonds, shelled pistachios, and/or pine nuts, for garnish (enough to top each cookie)

Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Cream the butter in a mixing bowl until it turns very pale yellow, about 1 minute.  Add the sugar and continue to beat for about 5 minutes, until very smooth and creamy.  Add the flour and mix until just incorporated. The dough will be quite soft.
Take 1 inch pieces and roll them into balls, then flatten slightly. Place them on the baking sheet 3 inches from each other (these spread a little). Press a nut onto the center of each cookie.
Bake for 12 to 18 minutes, watching carefully: you want the cookies to be firm but not brown. Cool on the sheets for 10 minutes, then remove to a rack to cool completely.

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