Koulourakia are the best butter cookies in my book! They are the official Greek Easter cookie, but we do enjoy them all year long.
To quote my friend Kathy :
“Koulourakia have been prepared since at least the time of the Minoan civilization.
The Minoans sometimes prepared the pastries like small snakes, because they worshiped the snake for its healing powers.”
This is the first cookie that any Greek child makes with their mother or yiayia. We learn how to shape them into the various traditional shapes with our little fingers.
I still remember sitting at yiayia Anneta’s kitchen table and making these cookies along with my little sister. Baking with yiayia & pappou was certainly one of our favorite pastimes.
These are fragrant with both orange & lemon zest, vanilla & almond extracts. Perfect with some coffee!
I think all Greek kids remember making these at home with your yiayia or your mom. The shapes were always misshapen as you tried to mimic and learn the shapes your mom or yiayia would make with the dough.
I wish I had her recipe! This is a variation of my good friend Krystina’s recipe at Kouzouna’s Kitchen. Check her out too! She’s a sweetheart. https://kouzounaskitchen.com/2020/02/20/greekeastercookies-2/
Ingredients:
1/2 cup unsalted butter, at room temperature
3/4 cup granulated organic sugar
Zest of 1 oranges & 1 lemons
2 large eggs, at room temperature
1/4 cup milk
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tbsp Ouzo (or cognac/brandy)
Egg wash: 1 egg yolk + 1 teaspoon milk
Directions:
Massage the zest into the sugar to release the essential oils. It will make the cookies very fragrant!
Cream the sugar combo with the butter till light & fluffy. Add in the eggs and beat till light. Add in milk, ouzo or cognac, the vanilla & almond extracts. In a separate bowl combine the flour, baking powder & salt. Add that into the mixer little by little.
Mix to combine. Set aside and let it rest covered for an hour. Shape them onto a parchment lined pan. Brush on the egg wash.
Bake at 350 F for 30 minutes.
Cool them on a rack.
on xenia street 