Honey easter cookies

Note

Butter and eggs should be at least two hours out of the fridge.

	750 gr all-purpose flour
	260 gr raw honey
	250 gr unsalted butter
	3 eggs
	2 mastic tears
	1 tsp mahleb
	1 ½ tsp baking powder
	100 gr orange juice
	Zest from an orange
	1 tbsp vanilla extract
	½ tsp baking soda
	1 egg yolk with 2 tbsp water (for brushing)

1.	Crush the mastic tears into the mortar, adding 1 tsp sugar.
2.	In a big bowl sift flour and whisk it together with baking powder, mahleb and grated mastic.
3.	Beat butter and honey using an electric mixer, until creamy.
4.	Add eggs, one at a time, vanilla extract and orange zest, beating in a lower speed until incorporated.
5.	Add baking soda to the orange juice to froth and then incorporate juice into the bowl with the wet ingredients.
6.	Add also 3-4 tbsp flour into the wet mixture and combine softly.
7.	Then you put everything into the bowl with the flour and combine gently using your hands until all ingredients are well incorporated into a fine, buttery dough. Don’t over knead the dough because it can harden.
8.	Even if you think the dough is sticky, don’t add extra flour.
9.	Cover it with a towel and let it rest for 30 minutes.
10.	Preheat the oven to 170o Celsius.
11.	Line two large cookie sheets with parchment paper and shape cookies.
12.	Don’t forget to brush with the egg wash for a shiny color.
13.	Bake for 14-15 minutes until nice and golden.
14.	Let them sit onto a cooling rack to cool completely ant then store them into an airtight container.