30 servings
AuthorMyHorioTotal Time1 hr 15 minsDifficultyIntermediateThere are hundreds of recipes for koulourakia, or Easter Greek cookies, out there. However, this particular recipe is hands down my favorite, because of the bright citrus flavors and the almost shortbread-like texture.
To make koulourakia:
Add butter and icing sugar to a stand mixer.
Mix with paddle attachment on medium-high speed for 10 minutes.
Add orange and lemon rind, and mix on medium-high speed for another 3-5 minutes.
Scrape down sides.
Add one egg, cream, olive oil, and vanilla.
Mix until somewhat incorporated, about 30 seconds.
In a separate bowl, mix flour and baking powder together.
Add 1/3 of the flour/baking powder mixture to the wet ingredients in the stand mixer.
Mix until just incorporated. Add another third and incorporate. Then the final third.
Don't over mix. You just want to incorporate at this stage.
The dough should be nice and soft to the touch, but not sticky. Take the dough out of the mixer, and place in a bowl.
Cover with a towel or plastic wrap, and put in the refrigerator for 30 minutes to rest.
Take dough out of refrigerator and preheat oven to 325F (165C).
Take a palm full of dough and roll out with your fingers into a log (about 3/8" to 1/2" in diameter).
Shape into whatever designs you like.
The dough will sometimes crack and break as you roll it. Don't worry, just pinch it back together.
In fact, sometimes you will just need to gather the dough back together and re-roll it.
Place your shapes onto a cookie sheet about one inch apart from each other.
Note: I get 12 cookies on one cookie sheet because I like my koulourakia on the bigger side.
Because I like bigger cookies, this recipe only makes 24 cookies for me instead of 30.
With a pastry brush, brush each cookie with egg wash.
The egg wash consists of one egg and 1 teaspoon of water beaten together.
Sprinkle with sesame seeds if you like.
Bake for 25 minutes or until you see the tops start to look golden.
Let the koulourakia cool for 5 minutes.
Carefully remove with a spatula onto a wire rack to cool completely.
See more delicious desserts here.
Enjoy!
Ingredients
Directions
To make koulourakia:
Add butter and icing sugar to a stand mixer.
Mix with paddle attachment on medium-high speed for 10 minutes.
Add orange and lemon rind, and mix on medium-high speed for another 3-5 minutes.
Scrape down sides.
Add one egg, cream, olive oil, and vanilla.
Mix until somewhat incorporated, about 30 seconds.
In a separate bowl, mix flour and baking powder together.
Add 1/3 of the flour/baking powder mixture to the wet ingredients in the stand mixer.
Mix until just incorporated. Add another third and incorporate. Then the final third.
Don't over mix. You just want to incorporate at this stage.
The dough should be nice and soft to the touch, but not sticky. Take the dough out of the mixer, and place in a bowl.
Cover with a towel or plastic wrap, and put in the refrigerator for 30 minutes to rest.
Take dough out of refrigerator and preheat oven to 325F (165C).
Take a palm full of dough and roll out with your fingers into a log (about 3/8" to 1/2" in diameter).
Shape into whatever designs you like.
The dough will sometimes crack and break as you roll it. Don't worry, just pinch it back together.
In fact, sometimes you will just need to gather the dough back together and re-roll it.
Place your shapes onto a cookie sheet about one inch apart from each other.
Note: I get 12 cookies on one cookie sheet because I like my koulourakia on the bigger side.
Because I like bigger cookies, this recipe only makes 24 cookies for me instead of 30.
With a pastry brush, brush each cookie with egg wash.
The egg wash consists of one egg and 1 teaspoon of water beaten together.
Sprinkle with sesame seeds if you like.
Bake for 25 minutes or until you see the tops start to look golden.
Let the koulourakia cool for 5 minutes.
Carefully remove with a spatula onto a wire rack to cool completely.
See more delicious desserts here.
Enjoy!