The clarified butter makes a difference in the texture of the cookie, so resist the urge to use regular butter; here's one way to make it. I bake these a little longer than traditional graybeh, which would be paler and with little to no browning on the edges. This recipe has been updated to the same base recipe you'll find in my cookbook.
1 3/4cupsplus up to 3 tablespoons unbleached all-purpose flour
Instructions
Heat the oven to 325°F and place a rack in the center position. Line two sheet pans with parchment paper.
In an electric mixer, beat the butter, sugar, and salt until it is very light and fluffy, almost like whipped cream, about 6 minutes.
Lower the speed and mix in the lavender and orange blossom water. Add the flour 1/2 cup at a time, and once 1 1/2 cups have been added, spoon in the flour a tablespoon or so at a time, mixing until the dough is dry but holds together. If the dough is too soft, it will not hold its shape when baked, so it’s better to err on the side of crumbly drier dough than dough that is too soft.
Shape one-third of the dough at a time into a log about an inch wide and an inch tall, squared off on top (this log is pretty narrow!). Cut the dough with a sharp knife on the diagonal to make 1 to 2-inch diamonds. Place them on the prepared sheet pan about an inch apart.
Bake one sheet at a time for 15 to 20 minutes, rotating the sheet front to back halfway through, until the cookies are light golden brown. Cool the cookies completely and store them in an airtight container for up to one week.