Koulourakia – Greek Butter Cookies


Greek Butter Cookies just melt in your mouth. Koulourakia is usually served at  Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy.

1 cup butter, at room temperature

1 cup of vegetable oil

2 tablespoon vegetable shortening

1 1/2 cup sugar

1/2 teaspoon baking soda

1/2 cup orange juice

3 eggs

2 tablespoons brandy

7 1/2 cups all-purpose flour

2 teaspoons baking powder

1 egg beaten with 1 tablespoon water

Sesame seeds

Beat butter, oil and shortening in a large bowl of the electric blender until well blended.

Add sugar, 1/2 cup at a time blending well.  Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.

Combine flour and baking powder.

Add flour 1 cup at a time to creamed mixture. Remove from mixture when the dough is heavy. Knead by hand until the dough is smooth.

Tear off a piece of dough a little larger than a walnut. Roll between palms to form a pencil shape 6 to 7 inches long,  cross dough to form a twist. Place twists one inch apart on lightly greased cookie sheet. Brush with egg wash. Sprinkle with sesame seeds.

Bake 350 F for 20 minutes or until golden. Makes about 4 1/2 dozen cookies




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