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.

Ingredients:

• 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

Directions:

1. The oven should be preheated to 375 Degrees Fahrenheit.
2. Cream the sweet butter.
3. Add in the sugar, (8 eggs – dropping 1 egg in at a time without any yolk separation), and vanilla.
4. Mix the King Arthur and Gold Medal or Pillsbury Flours together in a separate bowl.
5. Pour the baking powder into the flour mixture, then stir.
6. Add the baking soda/flour mixture to the now-creamed sweet butter.
7. Stir the cinnamon and the cloves into this new mixture until it’s all pliable.
8. Scoop out small amounts of the mixture and roll/twist in turn into spiral shapes.
9. Place each cookie onto a parchment-lined cookie sheet.
10. In another bowl, open the remaining two eggs and stir them slightly, creating an egg wash.
11. Brush the tops of the cookies with the egg wash.
12. Bake for 20 minutes, or until the cookies have a lightly browned appearance.

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