By Maria Athanasopoulos

Easter is fast approaching, whether you are celebrating with the western world by the Gregorian calendar or with the Orthodox who follow the Julian calendar. This is indisputably the most sacred and celebrated holiday in the Greek Orthodox Church. Orthodox Christians will observe the resurrection of Christ on April 19th this year.

Greek paschal traditions require a great deal of preparation, therefore baking begins one to two weeks before in order to free up time during Holy Week. Traditionally Greek housewives made Easter cookies, which are called koulourakia, on Holy Tuesday to be eaten after Holy Saturday. However, due to their long shelf life, these delectable golden egg glazed twists are often baked in advance. Koulourakia remain exceptionally fresh when stored in an airtight plastic container and can last for a couple of months!

Exchanging koulourakia, along with other Easter treats, such as Tsoureki (sweet Easter bread) and dyed eggs is an old tradition that almost every Greek household continues to participate in. This is why my recipe makes 5 to 6 dozen cookies, enough for your family to enjoy, enough to bring to the office and to your friends that are always asking for more Greek sweets. If for some odd reason you still have many koulourakia left over, freeze them! You can then enjoy them year round and are especially scrumptious dipped in your coffee or milk.

DID YOU KNOW

Did you know that the United States is the world's largest consumer of vanilla and uses it everywhere from enhancing flavors in your food, to adding it to perfume, pharmaceuticals and even in house paint?! Vanilla not only boosts the flavor of ice cream and sweets, it is also used medicinally for illnesses such as fever, stomach aches, breast cancer, congestion and also is a "feel-good" neurotransmitter.

Koulourakia
Greek Easter Cookies

Prep time: 20 minutes
Cook Time: 15-20 minutes
Makes 5 to 6 dozen cookies

Ingredients:

  • 1 pound unsalted or sweet butter (at room temperature)
  • 6 eggs (separated)
  • 2 cups sugar
  • 1 orange (zest and juice)
  • 2 tbpn vanilla
  • 6 tsp. baking powder
  • 6 to 7 cups all purpose flour
  • Sesame seeds or blanched almonds for garnish
  • 1 extra egg beaten and set aside for glaze

Preparation:

  1. Preheat oven to 350 degrees. In a medium bowl, combine butter and sugar beating until creamed. Add egg yolks, orange zest, orange juice and mixing well.
  2. In a separate bowl, beat the egg whites until they foam and add to your creamed mixture. Next add baking powder, vanilla and mix well.
  3. Slowly add the flour one cup at a time, mixing well after you add each cup. After you add the 6th cup, check your dough; if it is very sticky add more flour to form stiff dough.
  4. Knead the dough thoroughly with your hands until smooth. It should no longer stick to your hands, if it still does, simply add a little more flour. If you are pressed for time, place the dough in a sealed container and refrigerate till the next day.
  5. Break off small pieces and roll them into the traditional koulourakia shapes which include circles, twisted wreathes, braids or curled “S” shapes. Although I love the traditional cookie shapes, I also find it very festive and easy to roll out the dough flat and use Easter cookie cutters. Children will appreciate the mini bunnies and ducks.
  6. Place the cookies onto greased baking sheets and brush with the beaten egg. Sprinkle sesame seeds or blanched almonds (whichever you prefer) over the glaze.
  7. Bake for about 15 to 20 minutes or until the bottoms of the cookies are a light brown color. Cool on cookie rack. Enjoy immediately or store your koulourakia in an air tight container at room temperature.

Kali Orexi & Christos Anesti!

©2009 NEOCORP MEDIA

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