Koulourakia are soft, sweet, and buttery cookies typically served around Greek Easter. But, they can be served year round and go especially well with coffee.
Ingredients
1 pound unsalted butter
1 cup sugar
4 eggs, left at room temperature
2 teaspoons vanilla
1 box cake flour (32-ounces)*
4 teaspoons baking powder
1 teaspoons salt
2 egg yolks and 1 tablespoon milk for glazing
Instructions
Prior to baking, leave butter out at room temperature to soften. Important note: DO NOT microwave butter to soften the butter.
In a mixer, cream the butter until it softens. Add sugar and beat together until light and fluffy.
Add eggs one at a time, allowing each one to be mixed in before adding another. Add the vanilla and mix in.
Sift dry ingredients (cake flour, salt, baking powder) and add slowly to mixing bowl, continually mixing. Make sure the ingredients are combined well and dough is soft.
Cover and refrigerate for at least 30 minutes.
When ready, place the dough on a clean surface for shaping. Take a little piece of dough (about the size of a walnut) and roll into a thin rope-like cord (about 6-7” long and ⅓”wide). Fold the rope in half and twist to form a braided cookie. Repeat this process with the remaining dough, ensuring that the koulourakia are the same size.
You can also roll these into other shapes like circles or serpentines.
Eat some cookie batter.
Line a baking sheet with parchment paper and place cookies on the sheet, leaving space in between each, as they will slightly expand.
In a small bowl, whisk the two egg yolks for the glaze. Brush the tops of the koulourakia with the egg yolk glaze.
Bake at 350 degrees for 17-20 minutes, or until golden brown.
Let the koulourakia cool and serve, or store in an airtight container for up to three weeks.
Notes
*If you can't find cake flour, combine all-purpose flour with 2 tablespoons of corn starch (to equal measurements as above)
Recipe by Eleni Saltas at https://elenisaltas.com/2017/04/13/koulourakia-greek-easter-cookie/