Moroccan Ghreyba (shortbread) with Lavender or Anise

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From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

I adapted this recipe from Anissa Helou’s book Café Morocco

2 sticks butter, softened
½ to 1 cup Rapadura sugar (½ cup if using anise. The sweetness of the seed lets you get away with less sugar.)
3 cups whole-wheat pastry flour
2 large eggs
2 teaspoons lavender (not too much or the flavor will be over-powering) or
1–2 tablespoons anise

Cream the sugar and butter. Add in the eggs one at a time. Slowly add in the flour. Add in the lavender or anise. You want the dough to be soft, but not sticky. Refrigerate the dough for ½ hour so it will be easier to work with. Preheat the oven to 350 degrees and line a baking sheet with parchment. Roll out little balls the size of a quarter. Place the balls on the sheet 1 inch apart. Gently flatten the balls and cook for 6–8 minutes.
Makes 3–4 dozen

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