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. Source: EatingWell Magazine, March/April 1994

Susie Jacobs


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts

66 calories; 2 g total fat; 0.7 g saturated fat; 14 mg cholesterol; 35 mg sodium. 15 mg potassium; 10.7 g carbohydrates; 0.2 g fiber; 3 g sugar; 1.2 g protein; 39 IU vitamin a iu; 29 mcg folate; 11 mg calcium; 1 mg iron; 2 mg magnesium;