Traditional Greek Twist Cookies (Koulourakia)
Traditional Greek Twist Cookies (Koulourakia)
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (85 g) unsalted butter, softened
- 6 tbsp (80 g) sugar
- 1 egg, at room temperature
- 1 egg white, at room temperature
- 1 orange, zest finely grated
- 1/2 tsp (2.5 ml) vanilla
- 1/4 cup (60 ml) milk
- 1 egg yolk
- 1 tsp (5 ml) milk
Instructions
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, cream the butter and sugar with an electric mixer for 10 minutes or until the mixture doubles in volume. Add the egg, egg white, orange zest and vanilla. With the machine running on low speed, gradually add the dry ingredients alternating with the milk. The dough should be soft but no longer sticky. Add a little bit of flour as needed.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
- Working with 4 tsp of dough per cookie, on an unfloured work surface, roll the dough into a log about 10 inches (25 cm) long. Fold the log in half and loosely twist the ends. Lightly pinch the ends to seal. Repeat with the remaining dough. Place the cookies evenly spaced out on the baking sheets as you go.en les espaçant.
Traditional Greek Twist Cookies (Koulourakia)