Kristina’s two favourite cookies made by her grandmother are the orange-scented koulourakia and almond kourabithes. Dina’s recipes don’t call for a specific amount of flour. Instead, the instructions are to make ‘dough that is soft like a baby’s bottom.’
Koulourakia Greek Easter Cookies
| 1 lb | unsalted butter, at room temperature |
| 11 | eggs |
| 3½ c | sugar |
| 1 c | orange juice |
| 3 t | (heaping) baking powder |
| 1 t | (heaping) baking soda |
| 5-6 c | sifted cake flour, more or less |
Cream the butter and sugar until light and fluffy. Add the eggs, orange juice, baking soda and powder. Add flour until the dough is soft and pliable as per Dina’s instructions.
Roll and twist, make the shape you like—snails, little ropes, rounds.
Beat one whole egg and brush the tops.
Bake at 350ºF for about 20 minutes until just starting to brown on parchment- lined baking sheets.
Keeps well at room temperature in a covered container. Dunk into coffee or milk.
Makes 9-10 dozen cookies, depending on the shape.
Variation: add sesame seeds on top of the cookie.