Kouroulakia (Greek Easter Cookies)

Ingredients

½ c unsalted butter, softened

¾ c sugar

2 eggs

¼ c warm milk

1 tsp pure vanilla extract

1 orange, zested

2 tsp baking powder

2 ½ c unbleached all-purpose flour

1 egg beaten with 1 Tbsp of water (for the glaze)

Instructions

1. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, and beat until lightly colored. Add the milk, vanilla, orange zest, and baking powder. Mixing as you add.

2. Add the flour, a little at a time, while mixing, until you have a soft, but not sticky, dough.

3. Cover the dough with plastic wrap and chill 30 min.

4. While your dough is resting, preheat your oven to 350F

5. Once the dough has rested, dip your fingers in a little flour and pinch off a 1 inch ball of dough. Roll the ball into a 7 inch rope on a lightly floured surface. Fold the rope in half and twist the two strands together to form the cookie. Continue with the remaining dough.

6. Place the shaped cookies on a parchment-lined baking sheet, 1 inch apart.

7. Brush each cookie with the egg wash (1 egg beaten with 1 Tbsp water). Sprinkle the cookies with sesame seeds, if desired

8. Bake the cookies for 15-20 minutes, rotating your baking sheet halfway through baking time for more even cooking. Cookies are done when they are lightly golden.

9. Let the koulourakia cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Store the cooled cookies in an airtight container for up to 3 weeks.

11. (This recipe makes a lot of koulourakia) so, if you need to, just cover any excess dough while your first batch bakes, so it doesn’t dry out.)

Notes:

Store your cookies in a dry, well sealed container on the counter. They will stay good for a week, if they last that long!