Greek Easter Cookies, koulourakia

Ingredients

850g all-purpose (plain) flour

130g butter (room temperature)

200g white sugar

2 medium eggs

1 tea spoon powdered baking ammonia

½ tea spoon salt

120ml lukewarm milk

1 tea spoon vanilla extract

zest of 1 orange

2 egg yolks for glazing the koulourakia

Is this time of the year once again that all Greek houses will have the aromas of baking and cooking for Easter season! Greek Easter cookies, also known as Koulourakia, are crunchy and sweet Greek Easter treats. These delicious cookies are wonderful when served with a Greek Mountain Tea. A Greek cookie recipe is not a simple matter, as each family has its own special variation. I will share mine with you, but don’t tell anyone else!

Method

At your mixer bowl add the butter (make sure your butter is chopped and in room temperature) and sugar and mix for about 10-15 minutes, until the butter is creamy and fluffy. In the meantime warm the milk until lukewarm add the ammonia, orange juice and zest, vanilla extract  and whisk until fully dissolved. Add the eggs one at a time to the butter-sugar mixture while mixing, providing time for each one to absorb before adding another. Pour in the liquid mixture you prepared until everything is well combined. Final step for the dough is to gradually add the flour until all of the ingredients are mixed and the dough is soft and not too sticky. Let the dough for the koulourakia to rest for 30 minutes. You can now start creating and give and shape you prefer for the koulourakia. Place them in a large baking tray with some kitchen paper (In a small bowl add the egg yolks whisk with a fork, softly brush the top of the koulourakia) in a preheated oven for 20 minutes at 180C until golden brown.