Akron-area diners have known chef Beau Schmidt for years, for his namesake restaurant Beau’s Grille in Fairlawn and now for his newly opened Beau’s on the River in Cuyahoga Falls.
This cookie means family to me. I have been enjoying this cookie since childhood; it came from the old country and was passed down through several generations of my family and has always been a holiday tradition. This cookie is delicious as is, or you can add chopped pistachios for some extra crunch.
GRIBEE (LEBANESE BUTTER COOKIES)
2 sticks unsalted butter
¾ cup confectioners’ sugar, plus more for rolling
1 tsp. orange blossom water (see note)
1 tsp. vanilla or whiskey
2¼ cups flour
With an electric mixer, cream butter and sugar until fluffy. Add remaining ingredients and mix to combine. Refrigerate dough for about 1 hour.
Preheat oven to 300 degrees.
Roll dough into small balls and place on an ungreased cookie sheet, or one lined with parchment paper.
Bake 15 to 20 minutes. Do not brown.
When cool, roll in additional confectioners’ sugar.
Makes about two-dozen cookies.
Note: Orange blossom water can be purchased in Middle Eastern grocery stores.
