Koulourakis ( Greek Butter Cookies )

Koulourakis ( Greek Butter Cookies ) ... Traditional Greek butter cookies, known as Koulourakis / Koulourakia, are typically made at Easter. They can be formed in several shapes as braided circles, twists, figure eights, twisted wreaths, coils, horseshoes, S shape or Greek letters. Airy light, crisp-on-the-outside, soft-on-the-inside and not too sweet, these cookies are great eaten with a cup of coffee or tea.


Koulourakis ( Greek Butter Cookies )
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Makes : approx. 36 cookies, depending on shape & size


Ingredients :

• 2 cups all-purpose flour ( plus extra flour, as needed )
• 3 tsp.  baking powder
• 1/4 tsp.  baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 tsp.  vanilla extract
• 1/2 orange rind, grated
• 3 eggs
• 1/4 cup sesame seeds

Method :

• Preheat oven to 180 C or 350 F.
• In a medium bowl, sift together flour, baking powder and baking soda. Set aside.
• In a large bowl, beat butter and sugar together until light and fluffy. 
• Add vanilla extract and orange rind and mix well. 
• Add 2 eggs one by one and beat until well incorporated.
• Slowly add flour mixture to butter mixture. Mix all ingredients until a soft dough forms.  { Dough should be soft, but not sticky. If it is too sticky, add small amounts of extra flour (1 tablespoon at a time) until you can break off a piece of the dough and roll in a thin tube without dough sticking together }.
• To shape cookies, pinch off a piece of dough about the size of a walnut. Roll into a thin cord, about the length of a dinner knife. Fold in half and twist twice. You can also shape dough into coils or an "S" shape. 
• Arrange cookies on a lightly greased or paper-lined cookie sheet, leaving enough space between them as they will expand while baking.
• Beat remaining egg in a small bowl. Brush cookies lightly with beaten egg and sprinkle with sesame seeds.
• Bake cookies approximately 14 - 20 minutes or until golden brown.

Notes :

• I used about 1/2 cup extra flour as my dough was very sticky.
• I also chilled the dough for an hour before shaping cookies.

Recipe Source : Eggland's Best Eggs

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Thank you for stopping by. Hope you enjoy the recipe!!!