These are my favourite Greek Easter Cookies from Smyrna. The recipe comes from Aivali. The grandmother of my friend Athena used to make them.
Athena thank you so much for trusting me with your grandmother's traditional recipe. These are the original koulourakia, buttery and slightly crispy, just the way i like it!
ingredients for approximately 100 cookies
- 350gr butter
- 300gr clarified butter (ghee)
- 400gr powdered sugar
- 3 egg yolks
- 50ml cognac
- 200ml warm milk
- 1 tsp baking soda
- 10gr baking powder
- 1 kilo all purpose flour (maybe a little bit more)
- 1 egg for coating
Add butters in a bowl and let them soft in room temperature.
Beat butter with an electric mixer until fluffy. Sift powedered sugar in the butter and continue beating for 5-10 minutes until creamy and white.
Add egg yolks and continue beating until incorporated.
Pour in cognac and warm milk.
Add half the amount of flour sifted together with baking soda and baking powder and knead with your hand. Add the rest of the flour, a little bit at a time, until the dough is smooth and not sticky.
I used a little bit less than 1 kilo.
Take small portions and roll into a short worm shape.
Fold each worm into thirds and press lightly together at ends.
Preheat oven to 160C.
Place the koulourakia in a pan lined with parchment paper.
Beat egg with 1 Tbsp water and brush over the koulourakia.
Bake for 20-25 minutes until golden.
Let them cool completely and store in airtight containers.