Koulourakia (Greek Easter Cookies)
These traditional twisted Greek Easter cookies are typically served for breakfast or dessert. They’re also great dipped in tea or coffee.
By Yankee Magazine|Aug 17 2015|
These traditional twisted Greek Easter cookies are typically served for breakfast or dessert and are best with cheese and fruit. They’re also great dipped in tea or coffee.
Ingredients
5 eggs, yolks and whites separated
2 cups sugar, divided
1/2 cup vegetable shortening (such as Crisco)
2 sticks softened unsalted butter
1/4 cup milk
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
2-2-1/2 pounds flour
4 teaspoons baking powder
Zest of 1 lemon
1 egg, beaten
1 teaspoon milk
Instructions
Preheat oven to 350°. In a large bowl, beat egg whites to stiff peaks. In another bowl, beat yolks with 1 cup sugar. In a third bowl, beat shortening and butter with remaining sugar.
Combine yolk/sugar mixture with butter/shortening/sugar mixture. Add milk, orange juice, and vanilla extract, and mix well.
Add flour, baking powder, and lemon zest; fold until loosely combined, about halfway. Using your hands, fold egg whites in carefully; combine fully to make a soft dough. If the mixture sticks to your hands, add more flour.
Line a cookie sheet with parchment paper. Form cookies into whatever shapes you prefer and lay on cookie sheet. (“S” shapes, twists, and braids are customary.)
Beat egg with milk and brush over tops of cookies before baking. Bake about 20 minutes, until cookies are golden.
