these delicious Greek cookies get their name from their twisted shape. they’re perfect for dipping in coffee morning or night!
- 3 sticks butter
- 1 1/2 cup sugar
- 6 eggs
- 6 cups flour, plus more as needed
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- Juice of one whole orange
- Optional: brush cookies with egg wash before baking and sprinkle with sesame seeds
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silpat.
- Beat butter and sugar until smooth. Add eggs, beating after each addition.
- Add vanilla, baking soda, baking powder, and orange juice, beating to combine.
- Gradually add about 5 1/2 – 6 cups flour until a dough is formed.
- Scoop up about 1-2 tablespoons dough and on a lightly floured surface, roll the dough into a long log. Roll both ends up toward the center in opposite directions, forming an “S” shape (note: you can also twist both ends over one another forming a long braid or in toward each other to form a “C” shape. Whatever is easiest!)
- Place each shape on the prepared baking sheet. Bake for 20-25 minutes or until bottom is slightly browned.
- Allow to cool on a wire cooling rack.
- Cookies will keep at room temperature in an airtight container for up to 5 days and in the freezer for 2 months.
Keywords: Koulourakia, cookies, greek food, holiday