Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1/2 cup (118 milliliters) olive oil
  • 1 tablespoon lemon zest (~1 lemon)
  • 1 1/2 teaspoons vanilla extract (halal or 1 vanilla bean if avoiding alcohol)
  • 2 1/2 cups (320 grams) unbleached all purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 egg
  • 1/2 tablespoon orange blossom water (optional)
  • Granulated or raw sugar (for sprinkling)

Instruction

  • Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
  • In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat together the eggs and sugar until light and pale. Slowly beat in olive oil, lemon zest, and vanilla extract.
  • In another bowl, whisk together the flour, baking powder, and salt. Mix into the egg mixture until just combined.
  • Scoop out a tablespoon-sized ball of dough (0.7 ounces/20 grams). Using lightly wet hands, roll the dough into a ball and place on prepared baking sheet. Repeat with remaining dough, placing them two inches (5 centimeters) apart.
  • Wet the circular handle of a wooden spoon and use it to poke a hole in the center of the ball of dough, twisting to expand the size slightly to a little over half an inch (1 1/2 centimeters). Wet the handle between balls of dough.
  • In a small bowl, beat the egg with the orange blossom water. Brush over the cookies and sprinkle with additional sugar.
  • Bake in preheated oven until golden, 15-18 minutes. Transfer the cookies to a wire rack and allow to cool. Repeat with remaining dough.
  • Store in airtight container for up to a week.