1. Preheat oven to 350°, and lay a sheet of parchment paper on a baking sheet.

2. Using a mixer, beat the butter for 5-6 minutes until very fluffy.

3. Add the sugar and continue beating for 1-2 minutes.

4. Add the eggs one at a time. Beat thoroughly.

5. Add the flour, baking powder, and vanilla.

6. Beat just until mixed.

7. Turn out onto the counter and knead gently for a few minutes just to mix in all the flour.

8. Divide dough into 6 even pieces and roll out into short logs.

9. Score each log into pieces about an inch in width (I use a finger’s width for measurement). Do not slice all the way through. See picture below (not to scale).

10. Bake the logs for 20 minutes

11. Take the logs out of the oven, and lower the oven temperature to 250°

12. Cut through all of the scores and lay the paximathia on their sides.

13. If desired, sprinkle with cinnamon.

14. Bake a second time for 30-40 minutes.

Note: you can substitute

• imitation butter – I use sticks of Earth Balance buttery sticks

• egg replacer – I use Bob’s Red Mill egg replacer powder

• gluten-free flour – I have used Bob’s Red Mill 1-to-1 as well as King Arthur Measure for Measure flour. You can experiment with almond flour or coconut flour, but I would suggest reducing the amount of butter because those flours are moister than regular.

I have used all three substitutions at the same time and the paximathia still turned out great.