Arabic Cookies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Arabic Cookies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Arabic Cookies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup butter
• 1 cup shortening
• 1 cup shredded coconut
• 4 cups rolled oats
• 2 cups white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup boiling water
• Set aside boiled water and cool until lukewarm. Mix butter,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

shortening, coconut, oats, sugar, flour, baking powder, baking soda and salt with fingers until dough reaches the consistency of pie crust

Step 2: Technique & Execution

Add lukewarm water and work into dough

Step 3: Technique & Execution

Make dough into one inch balls

Step 4: Technique & Execution

Flatten with a fork or fancy bottomed glass for imprint

Step 5: Technique & Execution

Place on greased cookie sheets and bake at 400 degrees F (205 degrees C) for 10 minutes.