• 2 cups all-purpose flour

  • ½ tsp. salt

  • ¼ tsp. baking powder

  • 2 sticks (1 cup) unsalted butter, softened

  • 1 cup sugar

  • 1 large egg

  • 3-4 drops Chios Mastiha oil

  • ½ tsp. vanilla extract

  1. Sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until fluffy. Gradually add sugar, beating until mixture is light and fluffy. Add egg, Mastiha oil and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.

  2. Divide dough into two equal halves, roll each into a 10 x 1 ½ inch (25 x 4 cm) log and wrap with wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375°F (190˚C) and lightly butter a baking sheet.

  3. Cut dough into ⅛-inch (3 mm) thick rounds and arrange slices about ½ inch (1,5 cm) apart on baking sheet. Bake until pale golden, 10 to 12 minutes, and transfer to a rack to cool. Cookies may be kept in an airtight container at room temperature for 5 days.