Koulourakia (greek easter cookies)

Yield: 54 Servings -T

Ingredients:

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 ts Vanilla
1 Egg yolk beaten with 1 tbl -milk for glaze
3 tb Sesame seed

Instructions:

DESCRIPTION: These golden twists are usually baked on Holy Thursday. Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg brandy and vanilla mixing well. Add flour baking soda and salt mixing well after each addition. Working with rounded teaspoons of dough use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape then gently twist 2-3 times. Lightly pinch ends together. Arrange 1" apart on greased baking sheets brush with egg glaze then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage. From "The Joy of Cookies formatted

by Theresa Grant, HWWK11b.

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Title: KOULOURAKIA (SESAME COOKIES)

Categories: Greek, Cookies

Yield: 70 Servings

Karen Mintzias

1 c Butter

1 c Caster sugar

1 ts Vanilla essence

3 Eggs

5 c Plain flour

3 ts Baking powder

1/2 ts Ground cinnamon

1/4 ts Ground cloves

1/4 c Milk

1/2 c Toasted sesame seeds

Makes: 70 Cooking time: 15-20 minutes Oven

temperature: 190 C (375 F)

Cream butter and sugar with vanilla essence until

light and fluffy. Beat eggs, reserve 1 tablespoon for

glazing and add remainder gradually to butter mixture,

beating well.

Sift dry ingredients twice. Stir into creamed mixture

alternately with milk to form a soft dough. Knead

lightly until smooth. If dough is sticky, chill for 1

hour.

Scatter some sesame seeds lightly on one side of

pastry board. Shape pieces of dough into thick pencil

shapes and roll onto the sesame seeds to coat lightly

or according to taste. Double over rolled dough and

twist, or form into rings, figure eights or coils.

Place on greased baking sheets and glaze with reserved

egg beaten with a little milk. Bake in a moderate

oven for 15-20 minutes until golden brown. Cool on a

wire rack and store in an airtight container.

Variation: Roll dough in granulated sugar instead of

seeds. Glaze lightly with milk.

From: The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias