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These are called Koulourakia in Greece, and is traditionally served at Easter and Christmas time, but they are wonderful to make at any time. After you have twisted the dough 4-5 times you can shape it into any shape you desire before baking, I shape it into a candy cane form for Christmas. Store these in an airtight container
- 1⁄2 cup butter, room temperature (no subs)
- 6 tablespoons butter, room temperature (no subs)
- 1⁄4 cup oil (preferably vegetable oil)
- 1 1⁄2 tablespoons grated orange zest (can use more if desired)
- 1 cup sugar
- 2 tablespoons sugar
- 1 large egg
- 1 1⁄2 teaspoons vanilla
- 4 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 cup fresh orange juice
- 1 egg, slightly beaten
- sesame seeds
- Set oven to 350°F.
- Grease a cookie sheet/s.
- In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
- Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
- In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
- Divide the dough into six balls.
- Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
- Fold rope lengthwise in half.
- Twist folded rope 4-5 times.
- Place on the prepared baking sheet.
- Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
- Bake for about 20 minutes or until light golden brown.
- Cool completely before storing.