798- Richbond Cookies / حلوة الريشبوند
For the dough:
70 grams (1/3 cup) granulated sugar
1 tablespoon vanilla extract
80 milliliters (1/3 cup) vegetable oil
1 teaspoon baking powder
1 pinch of salt
1/2 teaspoon ground cardamom (optional)
300 grams (2 cups) all-purpose white flour
100 grams (3.5 oz) pineapple jam (or apricot)
3 tablespoons orange blossom water
125 grams (4.4 oz) dried unsweetened finely shredded coconut
Step 1: Preparing the dough
1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined.
2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained.
3- Start shaping the cookie dough into small balls the size of walnuts.
4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper.
5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top.
6- Remove the cookies from the oven and allow to cool completely.
Step 2: Decoration
7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix.
8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allows the cookies to absorb the liquid and become soft and tender in the mouth.
9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!