Koulourakia ~ κουλουράκια (twisted shortbread cookies)
These versatile little cookies were a staple in our household. Yiayia always had a bag of them stashed away somewhere. They are lightly crunchy and flaky on the outside. The orange flavor is a subtle background note to this cookie making it suitable to serve with coffee, tea, or for any occasion. ~ Mark
This recipe is dedicated to all my grandchildren. I love you babies! ~ Yiayia
Cookie dough:
12 egg yolks (save the whites for the egg wash)
Zest of 3 oranges
1 cup fresh squeezed orange juice
2 cups sugar
1 lb unsalted butter (room temperature)
1 rounded tsp baking soda
5 tsp baking powder
2 tsp vanilla, whiskey, Grand Marnier, or other flavoring
7 cups of flour (approximate)
Egg wash:
Egg whites left over from separating yolks for the dough
1/2 tsp canned milk
Beat the butter at room temperature until light and fluffy. In a separate bowl, beat egg yolks with sugar. Add egg yolk/sugar mixture to the butter. Mix well. In a separate bowl, mix the flour and baking powder, and sift. In a large container, add the baking soda to the orange juice. This will foam, increasing its volume. Immediately add the orange juice mixture to the butter mixture. While continuously mixing, begin to add the flour, one cup at a time until the mixture begins to thicken. The dough should be soft but not sticky. Adjust the amount of flour until you achieve the right consistency. Take a small hand full of dough and roll it by hand into a long rope, about 6-8 inches long. fold in half and twist 3 or 4 times. Place on a non-stick or lightly greased cookie sheet.
Preheat the oven to 350°. Mix the egg whites with the canned milk. Brush the tops of each cookie with this mixture prior to baking. Bake for approximately 12 minutes or until the cookies are golden on top.
These versatile little cookies were a staple in our household. Yiayia always had a bag of them stashed away somewhere. They are lightly crunchy and flaky on the outside. The orange flavor is a subtle background note to this cookie making it suitable to serve with coffee, tea, or for any occasion. ~ Mark
This recipe is dedicated to all my grandchildren. I love you babies! ~ Yiayia
Cookie dough:
12 egg yolks (save the whites for the egg wash)
Zest of 3 oranges
1 cup fresh squeezed orange juice
2 cups sugar
1 lb unsalted butter (room temperature)
1 rounded tsp baking soda
5 tsp baking powder
2 tsp vanilla, whiskey, Grand Marnier, or other flavoring
7 cups of flour (approximate)
Egg wash:
Egg whites left over from separating yolks for the dough
1/2 tsp canned milk
Beat the butter at room temperature until light and fluffy. In a separate bowl, beat egg yolks with sugar. Add egg yolk/sugar mixture to the butter. Mix well. In a separate bowl, mix the flour and baking powder, and sift. In a large container, add the baking soda to the orange juice. This will foam, increasing its volume. Immediately add the orange juice mixture to the butter mixture. While continuously mixing, begin to add the flour, one cup at a time until the mixture begins to thicken. The dough should be soft but not sticky. Adjust the amount of flour until you achieve the right consistency. Take a small hand full of dough and roll it by hand into a long rope, about 6-8 inches long. fold in half and twist 3 or 4 times. Place on a non-stick or lightly greased cookie sheet.
Preheat the oven to 350°. Mix the egg whites with the canned milk. Brush the tops of each cookie with this mixture prior to baking. Bake for approximately 12 minutes or until the cookies are golden on top.
this was the closest recipe i could find to my family's, unfortunately we have lost our cookbook somewhere in the house </3 anyways i tasted the dough and its pretty similar, i added 1 tsp clove and 1tsp cinnamon, and used cream instead of o.j. 1sp metaxa and 1tbsp instead of a teaspoon of vanilla. and sesame on top. anyways they are baking right now fingers crossed it comes out yummy!
ReplyDelete