These Aegean winter cookies are made with a butter-rich dough and finely chopped candied orange peel. The dough is shaped into a log, chilled, sliced, and baked until the edges are lightly golden.
Beat the room-temperature butter with the confectioners’ sugar until soft and fluffy. Add the egg yolk and vanilla and mix. Gradually add the flour, salt, and orange zest to make a soft dough, then fold in the candied orange peel.
Shape the dough into a log, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes; cold dough will not crumble as easily when sliced.
Using a sharp knife, cut the chilled dough into slices about 1 centimeter thick. Arrange them with space between them on a baking sheet lined with parchment paper.
Bake in an oven preheated to 175°C / 345°F for 18 minutes, until the edges are lightly golden. After removing the cookies from the oven, let them rest on the pan for 5 minutes; moving them while hot may cause them to fall apart.
Chill the dough log in the refrigerator for at least 30 minutes; cold dough slices more cleanly. After baking, let the cookies rest on the pan for 5 minutes; moving them while hot may cause them to fall apart. Allergen: contains wheat (gluten), milk and dairy products, and eggs.
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