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
2 tablespoons brandy
7 1/2 cups all-purpose flour
2 teaspoons baking powder
1 egg beaten with 1 tablespoon water
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