Koulourakia (Greek Easter Cookies)
I had these cookies for the first time at the huge Greek Orthodox Church, St. Demetrious in Seattle. I was dating my now husband, and we went down to the basement of the church where all the women in the church had been baking up a storm to sell these cookies and a special sweet braided bread for Easter.
But in our family, these cookies have extended way past Easter. Tula, my mother in law, makes these all of the time. She always has them in her freezer (they freeze really well) and pulls them out every afternoon to eat with her coffee. This is my husbands favorite cookie hands down, and my girls just love them too. In fact they are so happy that I have finally learned how to make these, I think they expect these around all the time here too!
Please excuse my beginners twists- I had never made them before. While I can attest that the dough is very easy to make- I think the twisting of the dough actually may take a little bit to get the hang of. Mine are fine- but they don’t look as good as when the ladies at church at make them! They were however delicious- and we ate the whole batch in one day. I am not kidding.
By the way- these are sometimes seen sprinkled with sesame seeds, if that is your preference sprinkle them with the seeds after the egg wash before baking.
Koulourakia (Greek Easter Cookies), makes 2 dozen
1 cup butter
1 cup sugar
4 tsp vanilla
3 2/3 cups flour
2 tsp baking powder
1 Tbs milk
Preheat the oven to 350 degrees.
Prepare a sheet pan with a silpat or parchment paper.
In the bowl of a mixer, cream together the butter and sugar.
Add the vanilla and eggs and beat until fluffy.
In a separate bowl combine the flour and baking powder.
Add the dry ingredients to the butter and sugar.
Turn the dough out onto a lightly floured surface and knead by hand a few minutes until you have a smooth dough.
Break off pieces (about a rounded tablespoon) and roll it into a worm shape.
Twist the two ends together (see pictures) and place on the sheet pan.
When you have shaped all of the cookies, then beat the egg wash and lightly brush the tops of the cookies.
Bake the cookies until golden brown, about 10 minutes.
Let them cool on a rack.