Koulourakia Or Greek Butter Cookies Food

KOULOURAKIA RECIPE (GREEK EASTER COOKIES)

Steps:

• To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer's bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
• In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
• , whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
• Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
• Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
• Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
• In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
• Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.

KOULOURAKIA: GREEK BUTTER COOKIES

Steps:

• In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
• ​Add the vanilla extract and beat until incorporated.
• ​Beat the eggs and yolks with the sugar mixture until fluffy.
• ​Add the heavy whipping cream and beat well.
• ​Sift together the flour, salt, and baking powder.
• ​Zest the lemons over the flour mixture and mix to combine.
• ​Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
• ​Beat until well combined. Check the dough and add 1/2 cup more all-purpose flour if needed to form a dough that is soft but not sticky. Adding too much flour will create dry and hard cookies.
• Set aside and cover with a clean towel.
• ​Allow the dough to rest at room temperature at least 30 minutes.
• ​Preheat oven to 400 °F, 200 °C.
• ​Form the dough into walnut, or golf ball-sized rounds.
• Roll each round out into about 8-inch cylinders.
• Fold in half and twist until a braid forms.
• Place onto a baking sheet lined with parchment paper.
• Continue until all of the cookies are formed.
• ​To make the egg wash, combine the egg yolks with water and whisk well until smooth.
• ​Brush the egg wash over each cookie.
• ​Bake 20-30 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.
• Allow the cookies to cool completely.
• Store them in an airtight container.
• Serve with tea or coffee.
• ​Enjoy!

KOULOURAKIA (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper; set aside.
• In a large mixing bowl, cream butter& sugar until very light& fluffy.
• Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well.
• Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry).
• Dough should be easy to handle without chilling.
• Take a 1" lump of dough, and roll into a 6" log on work surface.
• Sprinkle a few sesame seeds on work surface; roll log over seeds.
• Form log into a ring or twist; place on parchment-lined cookie sheets.
• Brush each ring or twist with egg white.
• Bake 15-17 minutes or until light golden brown.
• Cool completely on wire rack.
• Store in airtight container.

KOULOURAKIA (GREEK BUTTER COOKIES WITH SESAME)

Steps:

• Preheat the oven to 350 F.
• Serve and enjoy!

KOULOURAKIA (GREEK SESAME TWIST COOKIES)

Steps:

• Set oven to 350°F.
• Grease a cookie sheet/s.
• In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
• Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
• In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
• Divide the dough into six balls.
• Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
• Fold rope lengthwise in half.
• Twist folded rope 4-5 times.
• Place on the prepared baking sheet.
• Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
• Bake for about 20 minutes or until light golden brown.
• Cool completely before storing.

GREEK EASTER COOKIES - KOULOURAKIA

Steps:

• Preheat your oven to 375°F In one bowl, mix flour, salt, and baking powder.
• In a second bowl mix the sugar and softened butter until fluffy. Stir in the vanilla, milk and egg. MIx thoroughly. Now slowly blend in the flour mixture until thoroughly mixed.
• Take about a teaspoon of dough and roll on floured counter. Roll until it´s about 5" long, then fold in half and twist. Pinch the ends together. Put on cookie sheet and brush with mix of yolk and milk. Sprinkle the sesame seeds over the top.
• Bake about 13 minutes, until they turn golden brown. Serve cool.

KOULOURAKIA (BUTTER COOKIES)

Steps:

• Combine the flour, baking powder, salt and set aside.
• In a large bowl, combine butter and sugar and beat until fluffy.
• Add egg, brandy and vanilla, beating well.
• Add flour mixture, a little at a time, beating in well after each addition.
• On a lightly floured surface, roll 1 teaspoon of dough into a 6-inch rope, fold in half and twist 2 or 3 times, pinch ends together.
• Place 1 inch apart on 3 greased cookie sheets.
• Brush with egg/milk mixture.
• Sprinkle with sesame seeds.
• Bake 10-13 minutes in a preheated 180C (375F) oven until golden.
• Cool on rack.
• Store in an air tight container at room temperature.

KOULOURAKIA (GREEK EASTER COOKIES)

Steps:

• Heat oven to 350 degrees.
• Cream butter, sugar and vanilla. Add 2 eggs and blend well. Add milk and orange juice and beat on high for about 3 to 4 minutes.
• Sift together flour, baking powder and baking soda. Add flour to butter mixture and beat well until a soft dough is formed (add a bit more flour if needed, until dough is no longer sticky but soft).
• Pinch off 1″ balls of dough and shape into a 6″ long rope. Braid the two ends together and place one inch apart on an ungreased baking sheet.
• Beat the remaining egg with the 2 tablespoons of water. Brush each cookie with egg wash. You may sprinkle with sesame seeds at this point, if desired.
• Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
• Cool on rack. These store and freeze well, just place in freezer bags or containers.
• 4 Dozen.

SESAME GREEK EASTER COOKIES (KOULOURAKIA)

Steps:

• Cream butter. Add sugar gradually.
• Add eggs one at a time alternately with orange juice.
• Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough.
• Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
• Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.