Recipes from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook.by Gus Constantellis. Photography by Sheneur Menaker. ©2026 by Rock Point. Excerpted with permission. All rights reserved.
| Yields | Prep Time | Cook Time |
|---|---|---|
| Approx. 60 cookies | 30 minutes + 30 minutes cooling | 1 hour |
Ingredients
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (120 g, or 1 stick) unsalted butter, cubed, at room temperature
- ½ cup (120 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) orange juice
- ½ cup (160 g) marmalade or jam of choice (I like blackberry jam)
Directions
- To a small bowl, add the flour, baking powder, and baking soda and mix until well combined.
- To the bowl of a stand mixer fitted with the flat beater or a large bowl and using an electric hand mixer, add the butter, oil, and sugar and beat on medium speed until smooth, about 5 minutes. Add the orange juice and beat for another 5 minutes, or until creamy.
- Slowly add the dry ingredients to the wet ingredients, a little at a time, and mix until well incorporated (do not overmix). Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll the dough into about 60 small balls, about 1 tablespoon each, then, using your thumb or the back of a small teaspoon, make an indentation in the center of each cookie. Place on the prepared baking sheet, 1 to 2 inches (2.5 to 5 cm) apart, baking in batches.
- Bake for 10 minutes, or until lightly browned. Carefully remove the pan from the oven, then fill each indentation with about ½ teaspoon of marmalade or jam. Return the pan to the oven and bake for another 2 to 5 minutes, until golden brown. Cool on the pan on a wire rack for 5 minutes, then place the cookies directly on the rack to cool completely before serving.