Recipe: Koulourakia Cookies (Greek)

KOULOURAKIA COOKIES (GREEK)

9 to 10 cups flour
1 pound butter
2 cups Butter-Flavor Crisco
2 cups sugar
2 cups warm milk
1 1/2 teaspoons baking soda
1 shot brandy
2 teaspoons vanilla (or 1/8 teaspoon powdered Greek vanilla)
4 teaspoons baking powder
Egg wash: 1 egg with 1/2 cup water mixed
1/2 cup sesame seeds

Cook's note: This recipe may be halved.

Cream butter and Crisco. Add sugar and other ingredients. Add enough flour to make a soft dough that is easy to roll to desired shape.

Roll walnut-size balls to the size of a six-inch-long pencil. Twist in center, bringing the ends together and turning lightly like a corkscrew; when twisted it makes a braid-like cookie. Lay on baking sheet. Brush each lightly with egg wash and sprinkle with sesame seeds.

Bake at 350 degrees F for 20-25 minutes or until done. Place on wire racks to cool.

Yield: 125 cookies
Source: Holy Trinity Greek Orthodox Cathedral, Toldeo, Ohio