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
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
2 tablespoons brandy
7 1/2 cups all purpose flour
2 teaspoons baking powder
1 egg beaten with 1 tablespoon water
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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.
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