Classic Koulourakia (Greek Easter Cookies)
Classic Koulourakia (Greek Easter Cookies) recipe
Yield
24 servingsPrep
20 minCook
13 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
brandy
or milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
egg yolks
beaten with 1 tablespoon of milk, for glaze |
|
| 3 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
brandy
or milk |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
egg yolks
beaten with 1 tablespoon of milk, for glaze |
|
| 45 | ml |
sesame seeds
|
|
Directions
Preheat oven to 375℉ (190℃).
Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition.
Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope.
Bring ends together to form a hairpin shape, then gently twist 2 to 3 times. Lightly pinch ends together.
Arrange 1 inch apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10 to 13 minutes or until golden. Cool on racks.
Store airtight at room temp for 2 weeks. Freeze for longer storage.
