In a small bowl beat remaining egg with 1 tablespoon of water set aside.Line cookie sheets with silicone baking mats or parchment paper set aside. Cover with plastic wrap and let rest for 30 minutes in the refrigerator. Add flour gradually and stir just until a soft but not sticky dough forms.Add 1 egg plus 2 egg yolks and beat until well combined, then stir in vanilla.In a separate bowl, cream butter and sugar until light and fluffy, about 3 minutes, scraping down sides as necessary.In a large bowl sift together flour and baking powder set aside.Measure the flour by lightly spooning into cup and leveling off.If sprinkling with sesame seeds, this will also help them adhere.Īfter baking, these cookies will last a couple weeks in an airtight container. The cookies are glazed with an egg wash for a bit of shine. Take a couple teaspoons of dough and roll into a log about one third-inch thick. My favorite are twists, but circles, S-shapes and swirls are also popular. The fun part of making these with family is are the different shapes you can do. The sesame seeds are optional, but it adds an interesting taste and texture. In the US, baking powder is the agent of choice.Īll of the other ingredients are basic baking staples. In Greece, it’s more traditional to use baking ammonia as the leavening agent. It’s no surprise to me though since this koulourakia recipe comes straight from our Greek friends who live in Athens. I can attest that this recipe is just at tasty as the ones there! Last year I celebrated my anniversary in Greece and one of the first foods I tried were koulourakia. We were also lucky enough to grow up near Chicago where you could get authentic treats from the Greek bakery anytime of the year. These Greek cookies are traditionally served at Easter, but our family Greek friends would exchange them with us at Christmas when we shared family favorites such as Mexican wedding cakes or grandma’s butterhorn cookies. I love that they’re not too sweet – I even eat them for breakfast! They have a crunchy but tender texture that goes great with a cup of coffee. You may see them with or without sesame seeds, flavored with vanilla or scented with orange. Crisp and not overly sweet, these cookies are perfect for snacking!ĭelicious, buttery and not too sweet, koulourakia come in a variety of shapes. Dip each cookie in the glaze and sprinkle with colored candies.Delicious, buttery koulourakia, also known as Greek Easter Cookies. Cool completely then make a powdered sugar and water thin glaze. Bake until slightly browned edges form on the sides around 10 minutes.For Greek Cookies roll into balls and bake the same at 400 degrees for 10 minutes, Cool roll in powdered sugar.Using around 2 teaspoons of dough roll into a log then form S shapes placing on cookie sheets.Add all the rest of the ingredients except powdered sugar until ball forms. Cream the sugar in a large bowl with butter until light.Preheat oven to 400 degrees and line cookie sheets with parchment paper.1/2 teaspoon almond extract or anise extract.Leave plain or frost with a mixture of powdered sugar and water glaze then use sprinkles on top if you like. Roll dough out into S shapes, making long ropes and bending the dough to shape into S forms. ![]() If the dough is too dry add a few drops of cream or water. Mix all together until the dough blends together in a ball.
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