I love to bake with mahlepi and mastic; they give such a distinct flavour to baked goods. While I usually favour mahlepi in savoury pastries or breads and mastic in desserts, the combination of these fragrant spices tastes wonderful in cookies, cakes and breads. Once in the oven, the aromas intensify with the heat and the kitchen just smells heavenly. This spice combination is also used in the Greek Easter bread; I will be posting a recipe for that soon. You can find mastic and mahlepi in Middle Eastern grocery stores, specialty spice stores or online.
- 2 sticks butter, at room temperature
- ½ cup sugar
- 1 egg yolk
- 2 1/4 cups flour
- ½ tsp crushed mastic
- 2 tsp mahlepi
Preheat the oven to 350°F. Cream the butter and sugar until pale and light, add the egg yolk, mix in the flour, mastic and the mahlepi until the dough forms a ball. Wrap the dough in plastic wrap and chill for at least half an hour. Shape the cookies into little balls using a cookie scoop or a teaspoon. Place on a cookie sheet lined with parchment paper and bake until lightly golden, cool on a wire rack.