Ingredients for Paximathia Greek Semi Sweet Cookies
- Wesson Oil
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
- 1 egg yolk
- Cream
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How to Make Paximathia Greek Semi Sweet Cookies
- Preheat oven to 375-400°F (190-200°C).
- In a large bowl, beat 3 large eggs until light and fluffy.
- Add ½ cup olive oil and ¾ cup granulated sugar. Mix until well combined.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 8 hours, or preferably overnight.
- Lightly grease two baking sheets.
- On a lightly floured surface, knead the dough briefly. Shape into two loaves, approximately 1 inch thick and 10 inches long.
- Place the loaves on the prepared baking sheets.
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon of cream or milk.
- Brush the loaves evenly with the egg yolk mixture.
- Sprinkle generously with sesame seeds.
- Bake for 25-30 minutes, or until the loaves are golden brown.
- Remove from oven and immediately cut the loaves into ½-inch thick slices using a sharp knife.
- Lay the slices flat on the baking sheets and return to the oven for another 5-7 minutes, or until lightly browned on both sides. This step crisps the cookies.
- Let the cookies cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
30g
Fat
55g
Carbs
8g
