We finally got a Christmas tree! Late this year. We accidentally got a really fat one. We had to buy more lights & ornaments to fill it & still it seems sparse.


Sunday was spent making dozens & dozens of Lebanese cookies with my family. We made several different kinds, mamool is my favorite.


That first photo is of ghraybeh, a Lebanese butter cookie. Since it doesn't require a cookie mold to make, like the others do, I'll post the recipe.
Ingredients:
2 cups butter, softened
1 cup powdered sugar
1 cup granulated sugar
4 cups all purpose flour
2 cups blanched almond halves
1 teaspoon orange blossom water (optional)
Also optional; my family apparently includes in the recipe a "jigger of scotch"...just us, am I ruining a Hallal family secret?
Preheat oven to 300 degrees.
Beat butter in mixing bowl for 5 minutes, or until fluffy. Cream in sugars. (here would be where you add in the orange blossom water/scotch or both) Slowly add in flour.
Chill in the refrigerator for up to one hour(we didn't bother doing that)
Roll into a rope that is 1 1/2 - 2 inches thick. Cut diagonally into diamond shapes (so instructions say, we just rolled into a ball)
Place on ungreased cookie sheets.
Place one almond in the center of each cookie.
Bake for 12 minutes (apparently these cookies are supposed to stay light, not "golden" so make sure you don't over cook!)
Remove and cool on cooling rack.