"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Cookies - Koulourakia Recipe

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This recipe for Greek Cookies - Koulourakia, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


lb unsalted butter
2 large eggs
1 cup Bakers ultra fine sugar
1 tablespoon Vanilla
cup cream (milk or orange juice)
teaspoon baking soda
1 teaspoon baking powder
5 cups cake flour

1 egg yolk mixed with a little cream to brush on the cookies so they will brown and the sesame seeds will stick

Leave the butter at room temperature for about one hour.
Cream the butter and sugar until light and fluffy.
Add the 2 eggs, on at a time and mix for about 2 minutes.
Add the cream.
Add the flour, baking soda and baking powder (either sift or stir with whisk first)

The dough should be soft but not sticky. If sticky, keep adding flour until you can handle it well.

Roll a piece of dough approximately the size of a large walnut out to 6 or 7 inches about pencil size or thicker. Twist and place on a cookie sheet about 1 inches apart. Brush with egg/cream mixture, sprinkle sesame seeds on top of each.

Bake in a 350 oven for approximately 20 minutes or until golden brown.




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