Koulourakia, a Greek Easter cookie comes in many shapes and varying degrees of texture and taste. Essentially though, its a delicious sweet cookie made anytime of year, but in particular for the Easter dinner table. Click this link to read more about my inspiration for making koulourakia.
Makes about 5 dozen
½ lb sweet butter, room temperature
¾ cup sugar
½ cup orange juice
1 teaspoon of pure vanilla
2 teaspoon dry orange zest
2 cups flour, plus 1 cup reserved, see comment
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 egg yolk + 1 tablespoon water
- Preheat the oven to 325 degrees.
- Cream the butter for about 5 minutes until it’s pale and fluffy. Scraping down the sides. Add the sugar and beat for another 3-5 minutes. Scraping down the sides occasionally.
- Add the orange juice, zest and vanilla. Beat until the juice is fully blended. Scraping down the sides.
- Sift 2 cups of flour with the baking powder, soda and salt. Add the flour slowly incorporating fully after each addition, scraping down the sides. The dough should be soft but not sticky. Add the last cup of flour as needed. You should be able to roll the dough easily.
- With a small cookie scoop or spoon roll about 1½ tablespoons of dough into a 6” log. Twist and place on a parchment or Silpat lined baking sheet.
- Mix 1 tablespoon of water with the reserved yolk. Brush each cookie and sprinkle generously with sesame seeds.
- Bake for 18-20 minutes, rotating the sheet halfway through. The cookies should be golden brown on the bottom and top. Once removed from the oven let them rest for 2 minutes before placing on a rack to cool completely. Store in an airtight container.