{"id":6884,"date":"2022-09-03T21:48:04","date_gmt":"2022-09-03T21:48:04","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6884"},"modified":"2026-10-04T20:41:22","modified_gmt":"2026-10-04T20:41:22","slug":"plain-and-pistachio-filled-sanioura","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/plain-and-pistachio-filled-sanioura\/","title":{"rendered":"Sanioura Cookies (Lebanese Shortbread) \u2013 Plain & Pistachio-Filled"},"content":{"rendered":"
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If you love delicate, melt-in-your-mouth desserts, baking a batch of authentic Sanioura cookies<\/strong> is the perfect project for your kitchen. Popularly known as traditional Lebanese shortbread<\/strong>, this classic Middle Eastern sweet requires just three staple ingredients: ghee, flour, and powdered sugar. Whether you need a quick snack or a beautiful holiday dessert, this reliable recipe delivers a gratifying crunch with every bite. But fair warning: they\u2019re dangerous to keep around\u2014you\u2019ll find yourself snacking on them all day long! Watch the video tutorial below.<\/div>\n
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Plain and Pistachio-Filled Sanioura (Video)<\/h1>\n

Sanioura is a shortbread cookie that hails from Saida (Saidon), in southern Lebanon. The city has a reputation for being home to some of the finest Lebanese sweets, and Sanioura is one of its most celebrated desserts.<\/p>\n

I\u2019m sharing two famous variations: plain Sanioura and Sanioura filled with a sweet pistachio surprise. The same dough can be used to make both! If you\u2019d like some of each, simply divide the dough into two portions.<\/p>\n

Watch the video tutorial below and see how easy it is to make these delightful Lebanese cookies.<\/p>\n

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The dough is easy to make, with just three simple ingredients, and everything comes together in one bowl. Start by adding the ghee and powdered sugar, then add the flour. Using your fingers, mix everything together until you have a crumbly dough that comes together when you press it between your fingers.<\/p>\n

Cover the dough with plastic wrap and chill for 30 minutes. Chilling solidifies the fat in the dough, helping the cookies retain their shape and preventing them from spreading in the oven. Thirty minutes is all you need to do the trick.<\/p>\n

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Tips for Perfect Sanioura Cookies<\/h2>\n

Here are a few small but important tips that can make a noticeable difference in the final result of your sanioura:<\/p>\n

Use room-temperature ghee:<\/strong> When making sanioura, it\u2019s very important to use room-temperature ghee rather than melted ghee<\/strong>. This helps achieve the right dough consistency and contributes to the delicate texture of the cookies.<\/p>\n

Chill the dough:<\/strong> Chilling the sanioura dough helps prevent the cookies from spreading, which is a common problem when making sanioura and ghraybe. I recommend chilling the dough in the refrigerator for 30 minutes before portioning and shaping<\/strong>. This helps the cookies hold their shape during baking.<\/p>\n

Make the cookies uniform:<\/strong> The best way to ensure even baking is to make sure your sanioura cookies are uniform in size and thickness<\/strong>. If some cookies are thicker or larger than others, they will bake at different rates.<\/p>\n

Bake just until done:<\/strong> The temperature and baking time should be just enough to cook the cookies through while keeping them beautifully pale. Overbaking will make sanioura hard and dry instead of delicate and melt-in-your-mouth.<\/strong><\/p>\n

I found that 160\u00b0C \/ 320\u00b0F for about 15 minutes<\/strong> worked perfectly in my oven. However, remember that every oven is different. As soon as you notice the slightest browning on the bottom of the cookies, remove them from the oven.<\/p>\n

Rotate the baking sheet:<\/strong> Bakery ovens are often equipped with fans that circulate hot air throughout the baking chamber, creating more uniform heat distribution. Some commercial ovens even have rotating racks to ensure everything bakes evenly.<\/p>\n

Home ovens generally don\u2019t have the same setup, so it\u2019s a good idea to rotate your baking sheet halfway through baking<\/strong>. This helps the cookies bake more evenly, especially if your oven has hot spots.<\/p>\n

Use a timer and check early:<\/strong> With sanioura, just a minute or two in the oven can be the difference between perfectly tender, melt-in-your-mouth cookies and cookies that are too hard. These cookies bake quickly, so I highly recommend using a timer.<\/p>\n

Start checking them at around 12 minutes<\/strong>. If needed, you can let them bake a little longer, but keep in mind that sanioura should not brown on top<\/strong>.<\/p>\n

The best way to know they\u2019re done is to gently roll one cookie over and check the bottom. It should be just slightly golden brown<\/strong>. Once you see that minimal browning, take the cookies out of the oven and let them cool.<\/p>\n

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How to Make Pistachio Sanioura Cookies<\/h2>\n

Unlike plain sanioura, which doesn\u2019t require a mold for shaping, pistachio-filled sanioura<\/strong> is traditionally shaped using a special stainless-steel oval mold. I bought my mold in Saida, Lebanon, last year.<\/p>\n

Take a small handful of dough, about the size of a ping-pong ball. Make a hole in the center with your finger, then fill it with about 1 teaspoon of the pistachio filling. Carefully seal the opening by patching the dough together, then roll it gently into a ball.<\/p>\n

Lightly dust the stainless-steel mold with flour before filling it. This will make it easier to release the cookie after shaping.<\/p>\n

Place the filled dough ball into the mold and press it lightly until the surface is level with the mold. Invert the mold and tap it gently a couple of times to release the cookie.<\/p>\n

As you continue shaping the pistachio sanioura, dust the mold lightly with flour as needed. Be sure to stop frequently to brush or shake off any excess flour from the decorative patterns so the imprint remains clean and well defined.<\/p>\n

Watch the video tutorial to see exactly how to fill, mold, and shape the pistachio sanioura!<\/strong><\/p>\n

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How to Make Plain Sanioura<\/h2>\n

Take a small handful of dough, roughly the size of a ping-pong ball. Roll it gently between your palms to form a smooth ball.<\/p>\n

Lightly flatten the dough to about 2 cm (0.8 inch) thick<\/strong>. Carefully shape each flattened piece into a rhombus (diamond) shape<\/strong> by gently adjusting the edges. For a visual guide, watch the video tutorial<\/strong>.<\/p>\n

Place the shaped Sanioura on a baking sheet lined with parchment paper, leaving a little space between each piece.<\/p>\n

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More Lebanese & Middle Eastern Shortbread Cookies<\/h2>\n

Tamara Ghraybeh<\/strong><\/a><\/p>\n

Plain Graybeh<\/strong><\/a><\/p>\n

Date Filled Graybeh<\/strong><\/a><\/p>\n

FAQ:<\/h2>\n

Can I use butter instead of ghee for Sanioura cookies?<\/h2>\n

It is highly recommended to use ghee (clarified butter)<\/strong>. Regular butter contains water and milk solids, which will alter the dough’s moisture levels. This can cause your cookies to spread, lose their shape, or become tough instead of crumbly and melt-in-your-mouth.<\/p>\n

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Why did my Sanioura cookies flatten or spread out in the oven?<\/h2>\n
This usually happens if the ghee gets too warm before baking. To fix this, ensure you use room-temperature ghee (never melted ghee) when mixing the dough, and always chill the shaped dough in the refrigerator for at least 30 minutes before putting it into the oven.<\/div>\n

Why are my Lebanese shortbread cookies dry and hard?<\/h2>\n

Overbaking is the primary cause of hard Sanioura cookies. Because these cookies should remain beautifully pale on top, they bake very quickly. Start checking them at 12 minutes<\/strong>; they are done the moment the very bottom turns a light golden brown.<\/p>\n

How long do Sanioura cookies last?<\/h2>\n

Plain Sanioura can be stored in an airtight container for at least 2 weeks, provided it is stored properly.<\/p>\n

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\"\ud83d\udce9\" Let\u2019s Stay in Touch!<\/h2>\n
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Plain and Pistachio Filled Sanioura<\/h2>\n\n