Sesame Greek Easter Cookies (Koulourakia)

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Yield: 48cookies
  • About This Recipe

    “Traditional Greek cookies are 2 small strands of doughtwisted together and brushed with egg-milk mixture and sprinkled with sesame seed.”

    Ingredients

  • 1cupbutter
  • 1 1/2 cupssugar
  • 3eggs
  • 1/2 cuporange juice
  • 6cupsflour
  • 1/2 teaspoonbaking soda
  • 2teaspoonsbaking powder
  • 1egg, beaten( mixed with the milk)
  • 7tablespoonsmilk
  • Directions

  • Cream butter. Add sugar gradually.
  • Add eggs one at a time alternately with orange juice.
  • Add flour that has been sifted with soda and baking powder, a little bit at a time.Should be a soft dough.
  • Shape as desired and brush with egg and milk mixture.Traditional Greek cookies are 2 small strands of doughtwisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
  • Use greased cookie sheet. Bake at 375 degreesto 400 degrees for 10 to 12 minutes.
  • Reviews

  • “These are lovely and soft and delicious. They also taste quite authentic, very much like the ones my mum would make. The only thing I would change is the egg wash – they look much better (all golden and brown) if you just brush them with egg only, rather than the egg and milk mixture.”

  • “I love this cookie. My friend from greek use to make em for me. She also have vanilla in them.”

  • “Good Job, being Greek I am a critic of Greek recipes but this reipe of this cookie is nice for all occasions. The OJ is perfect,this is actually an old greek secret for this cookie and not from the original recipe. REally livens up the cookie. I actually made 2 batches seperate 1. like the above recipe and 2 adding a little vanilla and cinnamin for the kids so when they say it amkes a lot of make A LOT of cookies. Great for sharing with friends on Holidays”

  • “Makes about 10,000 cookies, not 25. My family loved these :-)”

  • “These were good, not overly sweet-A Greek version of Biscotti in my opinion as these amke good dippers in coffee or tea, but not a favorite for the kids.”

  • “**UPDATE** I have made these over and over again, this recipe as stated makes much more than 25 cookies as stated. I have gotten up to 60 cookies making average size braids (as you can tell by my pic) of approx. 3 inches which I find a suitable size. I have halved this recipe on occasions and gotten about 30 cookies with EXCELLENT RESULTS! Enjoy!”

  • “Doing a bit of pantry cooking while assembling my holiday trays this year – using what’s on hand rather than buying a whole new supply of ingredients.Trying to use sesame seeds when I came upon this recipe.I made a half batch of this and had nearly 3 dozen 2-3 inch cookies.The dough was a tad hard to work with as it it did break up a bit while rolling. You can’t roll out a long rope on the counter and make a bunch. The dough needs the warmth of your hand, so they have to be shaped one at a time.In shaping, I used what may be a more Italian shape of taking a 5 inch rope, lightly folding it down the middle and giving the ends a small twist around. The final cookie is quite beautiful – be sure to give the cookies a really good wash.They are light in texture and flavor with a nutty crunch from the sesame seeds.A really nice counter to some of the sweeter cookies on most trays.On preparation, I would give these a 3 or 4 as it took almost an hour to make the ropes – a far cry from the time suggested.But the flavor is definitely 5 stars.”

  • “This is a Grat recipe. Every one will love it. It’s not to dull but not to sweet either. I almost perfect. Except the preparation.”

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