Little Easter Cookies (Paskalina) (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Little Easter Cookies (Paskalina)

http://www.eatingwell.com/recipes/little_easter_cookies_paskalina.html

From EatingWell:  March/April 1994

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.

32 cookies | Active Time: 30 minutes | Total Time: 1 hour (plus cooling)

Ingredients

Preparation

  1. Place oven rack in upper third of oven; preheat to 350°F. Lightly oil 2 baking sheets or coat with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Bake, one sheet at a time, for 15 to 18 minutes, or until light golden. Remove to a rack to cool.

Nutrition

Per cookie : 66 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 15 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 0 g Fiber; 35 mg Sodium; 15 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate

Tips & Notes