Butter Mahlab Cookies
by Rakka • Tags: recipe dessert
- Flour, all-purpose, 240g
- Mahlab, 14g
- Butter, at room temperature, 170g (about 1½ sticks)
- Sugar, 130g
- Salt, pinch
- Egg, large
- Vanilla extract, 1tsp
- Whisk the flour and mahlab together in a mixing bowl.
- Cream the butter, sugar, and salt together.
- Mix the egg and vanilla extract into the butter.
- Pour the flour/mahlab mixture into the butter and mix.
- Roll the dough into logs about 1” in diameter.
- Wrap in plastic and chill or freeze for later.
- When ready to bake (if frozen, you may want to thaw in the fridge overnight), preheat oven to 350°F (175°C).
- Slice cookies about ¼” thick and place on baking sheet lined with parchment.
- Bake for 13-15 minutes (bottoms will be a little browned).
Mahlab is a powder made from the seeds of a particular cherry species. When raw, the taste is quite bitter, but it smells strongly of cherries; once baked, it’s quite subtle. Compared to just plain butter cookies, it’s hard to name exactly what’s changed with these cookies—but they’re so much better than plain.