2020 was quite the year, and Easter was no exception. During the lockdown, my daughters and I cooked different things and did a front porch, socially distanced food swap. We each ate our Easter Dinner in our own homes, different than our normal family gatherings.
The following weekend, our neighbor invited everyone in our cul-de-sac to partake in a Greek Orthodox Easter dinner. It was warm enough to gather outside, socially distanced, to celebrate this special day. For the potluck gathering, I made Koulourakia, Greek Easter Cookies. The cookies are a wonderful, orange-flavored butter twist cookie.
They were fun to make and similar in design to the Kringla I make at Christmas. The cookies are especially good with a hot cup of coffee. This year, Greek Orthodox Easter will be May 2, 2021. I may be inspired to make these yummy cookies once again!
KOULOURAKIA GREEK EASTER COOKIES
3½- 4 cups all purpose flour 420- 480 grams (3½ + ½ cup separated)
1½ teaspoons baking powder
3/4 cup granulated sugar 150 grams
zest of 1 orange
1/2 cup butter 115 grams, cubed, room temperature
2 large eggs room temperature
1 large egg yolk room temperature
1½ teaspoons vanilla extract pure
1/4 cup orange juice freshly squeezed
1/4 cup milk room temperature
1 teaspoon ouzo or Sambuca (optional)
1 egg yolk
1 teaspoon water
2 tablespoons sesame seeds sprinkled on egg wash
Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
Sift together 3½ cups flour and baking powder and set aside. The other 1/2 cup of flour is reserved in case we need to add extra flour (see recipe note).
In a bowl of a stand mixture, with the paddle attachment, whisk together the orange zest and the sugar.
Add the cubed room temperature butter and cream together with the sugar until light and fluffy. This can take up to 5 minutes. Make sure to scrape down the sides of the bowl a few times.
Add the eggs, one at a time beating well and scraping down the bowl between each addition.
Add the egg yolk and again, beat well and scrape down the bowl.
Add the vanilla extract, orange juice, milk and ouzo (if using). Beat together for 30 seconds.
On low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky. (Optional: cover dough with plastic wrap and chill for 20 minutes).
With a medium sized cookies scoop, portion and roll into a 7-inch log.
Shape into desired shapes (braids, pinwheels, twists, etc…) Refer to pictures in the post.
Place on parchment lined cookie sheets about 1 inch apart.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 13 minutes or until cookies are golden brown. (This was too long in my oven. I baked for 11 minutes and probably could have done even less.)
Allow to cool for a few minutes on the baking sheet before transferring to wire rack to completely cool down.
Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
Recipe from shelovesbiscotti.com