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. This recipe is adapted from my Aunt Donna’s, using pastry flour and ouzo. Click this link to read more about my inspiration for making koulourakia.
Makes about 5 dozen
½ lb unsalted butter, room temperature
½ cup sugar
1 egg and 1 yolk
2 teaspoons of pure vanilla
2 tablespoons Ouzo or Grand Marnier
2 cups pastry flour, plus 1 cup reserved, see note
4 teaspoons baking powder
- Preheat the oven to 350 degrees.
- Cream the butter and sugar in a stand mixer for 5 minutes, until light and fluffy.
- Add the egg and 1 yolk, reserving the second yolk for the egg wash. Blend the egg into the butter, scraping down the sides. Add the ouzo and vanilla and blend well to incorporate well.
- Sift 2 cups of the flour and baking soda. 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 14-15 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.
Cooks Note: Pastry flour can be found easily at Whole Foods.