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Greek Easter Cookies recipe – Koulourakia

By Elaine Mellen

Posted on March 31, 2015

Greek Easter cookies just melt in your mouth. Known as Koulourakia, these butter cookies are too good not to make. Try my Greek Easter cookies recipe for a wonderfully traditional dessert.

Although usually served at Greek Easter, I enjoy these cookies year round.

Their flaky texture and buttery taste, combined with just a hint of orange and brandy, is delicious.

Greek Easter cookies

Ingredients:

1 cup butter, at room temperature

1 cup vegetable oil

2 tablespoons vegetable shortening

1 1/2 cups sugar

1/2 teaspoon baking soda

1/2 cup orange juice

3 eggs

2 tablespoons brandy

7 1/2 cups all purpose flour

2 teaspoons baking powder

1 egg beaten with 1 tablespoon water

Sesame seeds

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Directions:

Beat butter, oil, and shortening in a large bowl until well blended. I recommend using an electric mixer.

Add sugar, 1/2 cup at a time, blending well.

In a separate bowl stir baking soda into orange juice. Add to butter mixture. Add eggs and brandy, mixing well.

Combine flour and baking powder in a medium sized bowl. Add flour mix, 1 cup at a time, to the creamed mixture and blend until fully combined. Remove from electric mixer once dough is heavy.

Knead dough by hand until smooth.

Tear off pieces of dough a little larger than a walnut and roll between palms to form pencil shapes 6 to 7 inches long. Cross two pieces of rolled dough to form a twist.

Place twists one inch apart on lightly greased cookie sheet. Brush with egg wash. Sprinkle with sesame seeds.

Bake at 350 degrees F for 20 minutes, or until golden. Makes about 4 1/2 dozen cookies.