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.

Susie Jacobs
Source: EatingWell Magazine, March/April 1994

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Recipe Summary

total:
1 hr 20 mins
Servings:
32
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

66 calories; protein 1.2g 2% DV; carbohydrates 10.7g 4% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 3.2g; fat 2g 3% DV; saturated fat 0.7g 3% DV; cholesterol 13.5mg 5% DV; vitamin a iu 39.2IU 1% DV; vitamin c 0.2mg; folate 28.7mcg 7% DV; calcium 11.1mg 1% DV; iron 0.8mg 4% DV; magnesium 2mg 1% DV; potassium 15mg; sodium 35.4mg 1% DV; thiamin 0.1mg 9% DV.