- Special Pricing
Little Easter Cookies (Paskalina)
- Active Time 30m
- Total Time 1h 20m
These cookies are often served with coffee or sweet wine for dunking. Mahlepi is a spice ground from the inner seeds of cherrystones; it tastes like bitter almonds. Arab people call it mahlab. You can find it in Greek or Middle Eastern markets.
Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.
- 2 1/4 cups sifted cake flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, softened
- 2 large eggs, lightly beaten
- 1 tablespoon freshly grated lemon zest
- 1/8 teaspoon ground mahlepi (optional)
Place oven rack in upper third of oven; preheat to 350 degrees F. Lightly oil 2 baking sheets or coat with nonstick cooking spray.
Stir flour, sugar, baking powder and salt together in a large bowl. Make a well in the center and place oil, butter, eggs, lemon zest and mahlepi, if using, in the well. Mix with a fork, incorporating flour from the sides. Then knead gently with your hands just until you have a smooth ball of dough; the dough will be quite soft.
Turn the dough out onto a lightly floured work surface and pat into an 8-inch flattened round. Cut the round into 8 wedges, then cut each wedge into 4 pieces. Roll each piece into a rope about 6 inches long. Form each rope into a circle by overlapping the ends, or into a loop by twisting the ends together. Place 1 inch apart on the prepared baking sheets.
Bake, one sheet at a time, for 15 to 18 minutes, or until light golden. Remove to a rack to cool.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
66 calories; 2g total fat; 1g total saturated fat; 15mg cholesterol; 35mg sodium; 11g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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