How to Make Paximathia with Cornelia Koniditsiotis

PRESVYTERA BESS VIERON’S PAXIMATHIA ADAPTED BY CORNELIA KONIDITSIOTIS, PH.D. Preheat oven to 325-350 degrees 1 lb. unsalted room temperature butter 1 2/3 to 2 cups sugar (to your taste) 4 eggs, room temperature 1-2 tsp. pure vanilla extract (to your taste) 1 tsp. baking powder 1 tsp. baking soda 1 cup ground pecans 7 cups of All Purpose or Unbleached Flour Cream butter & sugar until light & fluffy. Add eggs and vanilla extract, beating until well-combined. Add 1 cup flour, sprinkle baking powder & baking soda on flour, mix thoroughly. Add 1-2 cups flour, sprinkle pecans over flour, mix thoroughly. Keep adding flour until dough is workable. Empty dough from bowl, adding and kneading flour until dough does not stick to your hands. Roll dough into a cylinder and work until it does not split. Put cylinder of dough on pan. Press & smooth down by hand or a small rolling pin. Shape to desired size, trimming to a long rectangle. Slice dough into paximathia sizes, smaller than you desire after baking, as they will expand. Bake for 10-15 minutes, turn pan around in oven. Bake 10 minutes, rotate pan. Repeat until desired color of brown. Slice all the way through, separating pieces and turning pieces on the side. Return to oven and leave in oven for 5 minutes or until desired color. Remove from pan & cool on cake/cookie cooling rack.