Note
Butter and eggs should be at least two hours out of the fridge.
| 1 kg all purpose flour | |
| 300 gr white sugar | |
| 400 gr butter | |
| 4 eggs | |
| 3 mastic tears | |
| 1 tsp mahleb | |
| 2 tsp baking powder | |
| Zest and orange from 2 oranges | |
| 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, sugar and vanilla extract, using an electric mixer, until light and creamy. |
| 4. | Add eggs, one at a time then orange zest, beating in a lower speed until incorporated. |
| 5. | Add baking soda to the orange juice to froth and then add mixture into the bowl with the wet ingredients. |
| 6. | Add 3-4 tbsp flour into the wet mixture and combine softly. |
| 7. | Then you put everything in the bowl with the flour and you knead with hands gently 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 15-20 minutes. |
| 10. | Preheat the oven to 180o 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 16-18 minutes until nice and golden. |
| 14. | Let them sit onto a cooling rack to cool completely ant then store them into an airtight container. |
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