October 17, 2013I'm bringing you a special recipe this week called Koulouraki [KOO-LOO-ra-Kia]. A Grecian butter cookie that traditionally is rolled into logs then into three different shapes (circles, twists and stacked rope) and topped with sesame seeds. This not too sweet wafer makes for breakfast fare (or with your afternoon coffee).
(Greek butter cookies)
1 lb. butter, room temperature
1 ½ cups sugar
2 teaspoons vanilla
½ cup Mazola corn oil
½ cup orange juice, room temperature
7 ½ cups flour
1 tablespoon baking powder
4 egg yolks (or more)
sesame seeds for garnish
Beat together the butter with the sugar until fluffy, about 5 minutes. Beat in the eggs followed by the vanilla, corn oil and orange juice.
In another bowl combine the flour with the baking powder. Working in batches add the flour mixture to the wet ingredients, stirring well. Turn the dough into an airtight container and chill overnight.
Divide the dough into quarters, working with one at a time (keep the other quarters in the refrigerator until ready to roll).
Working on a lightly floured surface, cut the dough in half again then cut off a piece at a time.
Roll the dough to create a Â½ wide log that's about 6 inches long. Transfer the log to a greased bake sheet then form into a circle, twist or stacked rope. (Shaping the cookies was easier on the bake sheet than the rolling surface.)
Preheat oven to 325 degrees. Place the egg yolks in a small bowl and add a small bit of water.
Brush the cookies with the egg yolk then sprinkle with the sesame seeds.
Bake the cookies at 325 degrees for 20 to 25 minutes. The cookies will be golden on the bottom.
This recipe makes lots and lots of delicious (cake-like) cookies. Over 7 dozen. If making the proper shapes gets to be too much simply bake the dough in 4 inch logs. Great for dunking.
You can purchase these yummy cookies at the Festival of Tables boutique from 1 to 4 p.m. Sunday, Oct. 27, at the Grosse Pointe War Memorial.