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Little Easter Cookies (Paskalina)

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 20 Minutes
  32 cookies
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°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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easter Cookies
Nutrition Facts per Serving
Yield:   32 cookies
Calories: 66
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 11g
Fat, Saturated: 1g
% Cal. from Fat: 27%
Cholesterol: 15mg
Sodium: 35mg
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