If you’re looking for a Greek cookie-based dessert that pairs well with a variety of beverages, then try this Koulourakia recipe!
Note: This recipe appeared in the event booklet for the 2018 Ipswich Greek Festival – to learn more about this deliciously fun annual tradition, please visit their official website and their Facebook page.
- 1lb of sweet butter
- 10 regular eggs (8 for the batter, 2 for brushing on top of the cookies)
- 2lbs (or 8 cups) of King Arthur flour
- 2 cups of Gold Medal or Pillsbury flour
- 9 teaspoons of baking powder
- 2 ½ cups of sugar
- 4 teaspoons of vanilla
- 1 pinch of ground cloves
- 1 pinch of cinnamon
- (Optional) sesame seeds
- The oven should be preheated to 375 Degrees Fahrenheit.
- Cream the sweet butter.
- Add in the sugar, (8 eggs – dropping 1 egg in at a time without any yolk separation), and vanilla.
- Mix the King Arthur and Gold Medal or Pillsbury Flours together in a separate bowl.
- Pour the baking powder into the flour mixture, then stir.
- Add the baking soda/flour mixture to the now-creamed sweet butter.
- Stir the cinnamon and the cloves into this new mixture until it’s all pliable.
- Scoop out small amounts of the mixture and roll/twist in turn into spiral shapes.
- Place each cookie onto a parchment-lined cookie sheet.
- In another bowl, open the remaining two eggs and stir them slightly, creating an egg wash.
- Brush the tops of the cookies with the egg wash.
- Bake for 20 minutes, or until the cookies have a lightly browned appearance.
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