Using a hand mixer or a stand mixer, beat the ghee until light in color and fluffy in texture.

Add the confectioner’s sugar to the ghee and continue beating until you get a buttercream texture.

Add the Vanilla and beat for few seconds.

Reduce the mixer’s speed and add the flour. Mix for a few seconds with a spatula or a wooden spoon and then mix using the stand mixer until the ingredients are well combined.

Cover the dough with a plastic wrap and refrigerate for 20 to 30 minutes.

Line a baking sheet with parchment paper.

Form equal size balls, the balls should weigh 15 to 16 grams and place them over the previously prepared baking sheet.

You can keep the balls as is or press them down gently and place one pistachio over each ball, pushing the pistachio gently in the center of the cookie.

Place the formed ghraybeh cookies while on the baking sheet in the fridge for 20 minutes.

Preheat the oven to 160C/325F.

Bake the cookies for 10 to 12 minutes in the middle rack.

Take out the cookies from the oven and allow it to cool for a few minutes while on the baking sheet. Do not touch the cookies while they are hot nor move them from the baking sheet.

Place the cookies on a cooling rack. Leave the cookies out and uncovered for at least an hour to make sure it’s not warm because if you place the cookies in a container while warm, the moisture will make the cookies hard.

Store the cookies in a container and leave at room temperature for up to a week.