Greek Easter Cookies (Koulourakia)
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These golden twists are usually baked on Holy Thursday.
INGREDIENTS
1-1/2 cups butter, you can use half margarine
6 eggs, plus 1 egg yolk
2 cups sugar
6 teaspoons baking powder
1 teaspoon baking soda
Juice of 1/2 lemon
2 teaspoons vanilla extract
Approximately 2 pounds all-purpose flourBeat butter and sugar; add eggs one at a time. Beat until smooth in consistency and sugar has dissolved.
Mix baking powder and baking soda with 2 cups of flour and add remaining ingredients. Add additional flour, a little at a time, until you get a soft, elastic dough that doesn't stick to your fingers. Let dough stand for 30 minutes at room temperature.
Take small pieces of dough, about the size of a walnut, and using palms roll each piece back and forth on a lightly floured surface to form a 6-inch rope, shape to form S-shaped or O-shaped koulourakia.
Line pan with baking parchment. Preheat oven to 350 degrees. Beat 1 egg yolk with 1 teaspoon water and brush over the cookies. Bake at 350 degrees until golden brown.