Koulourakia

 
Happy Easter, everyone! In celebration of this special time of year, I baked a batch of koulourakia, a traditional Greek Easter cookie. Hand-rolled with just a touch of sweetness, these elegant little butter cookies go perfect with tea or coffee. As my husband explained it, they can be shaped into just about anything: circles, eights, braided ropes, etc. They were a lot of fun to make, but I imagine that braiding 7 dozen of these cookies by myself would be time-consuming! Thankfully my husband and father-in-law agreed to pitch in and help.

Here is the recipe, courtesy of a Greek church cookbook that belongs to my mom-in-law. The sesame seeds are optional.

Enjoy and happy baking!

Koulourakia

1 1/2 C butter
1 1/2 C sugar
2 eggs
5 1/2 C sifted flour
4 tsp. baking powder
1/2 tsp. baking soda
4 T water
2 tsp. vanilla

Cream butter and sugar until fluffy in electric beater. Beat in eggs and flavoring. Add half the sifted dry ingredients, and mix well. Add water to mixture, together with remaining flour. Knead slightly. Pinch off pieces of dough and roll into pencil-thin strips, about 6 inches long, fold in half and twist into a rope. Place 1 inch apart on ungreased cookie sheets. Brush with beaten egg, and sprinkle with sesame seeds. Bake in moderate oven (350 degrees) about 15 minutes, or until lightly browned. Makes about 7 dozen.