Koulourakia (greek easter cookies)
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Theresa Grant, HWWK11b | ||
| 2¼ | cup | Flour |
| 1¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter, softened |
| 1 | cup | Powdered sugar |
| 2 | tablespoons | Brandy (or milk) |
| 1 | teaspoon | Vanilla |
| 1 | Egg yolk beaten with 1 tbl milk for glaze | |
| 3 | tablespoons | Sesame seed |
Directions
DESCRIPTION: These golden twists are usually baked on Holy Thursday.
Preheat oven to 375. 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 2-3 times. Lightly pinch ends together. Arrange 1" apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds.
Bake 10-13 minutes or until golden. Cool on racks.
Store airtight at room temp for 2 weeks. Freeze for longer storage. From "The Joy of Cookies," formatted by Theresa Grant, HWWK11b.