Mashhad shirini, Persian jam cookies

Ingredients

• 100 g of powdered sugar
• 300 g of solid fat or butter, softened
• 60 g of inverted syrup (see below)
• 60 ml of milk
• 1 vanilla pod
• 1 whole egg or 2 yolks
• 600 g of flour
• Homemade jam or jelly (strawberry, apple, or apricot), at room temperature
• coconut powder
• 2 tablespoons of blanched, slivered, and toasted almonds
• 2 tablespoons of coarsely chopped, toasted pistachios
• 3 tablespoons of toasted sesame seeds
• 2 tablespoons of toasted, chopped walnuts
• 2 to 3 tablespoons of honey
• 100 grams of sugar
• 60 to 75 ml of water (4 to 5 tablespoons)
• 1 grain of citric acid
• 1 teaspoon of honey (optional)

Prepare the syrup: heat the sugar, water, citric acid, and optionally honey, and simmer gently until the syrup thickens slightly. Let it cool.

Whisk the fat with the powdered sugar, then add 60g of syrup, the milk, vanilla extract, and the egg.

Incorporate the flour gradually, without over-kneading, as this will release the fat. If the dough is too sticky, add a little more flour until it no longer sticks to your hands.

Preheat the oven to 180 °C. Roll out the dough, cut out the cookies, and place them on a baking sheet lined with parchment paper.

Bake for approximately 15 minutes, or until the cookies are just lightly golden. Let cool.

Spread the jam on the biscuits, then sprinkle with coconut, toasted dried fruit, and sesame seeds, and finish with a drizzle of honey.