Say hello to koulouria, Greek cookies from chef Brendan Pelley. Traditionally prepared for Easter and often compared to Italian biscotti, these sugar- and sesame seed-coated cookies will make a lovely little addition to your holiday sweets repertoire. Dunk them in a warm cup of cocoa, cuddle up next to a raging fire, and you’ve got yourself a perfect winter night and a perfect snack.


  • 2 cups (4 sticks) butter
  • 2 cups sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 5 3/4 cup flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sesame seeds
  • 2 cups sugar in the raw
Egg Wash:
  • 2 eggs
  • 8 teaspoons whole milk


Note: All ingredients must be room temperature.
  1. Add butter to KitchenAid bowl. Using paddle attachment, cream butter.
  2. Gradually add sugar until mixture is light and creamy.
  3. Add eggs one at a time, allowing mixture to absorb each egg while mixing.
  4. Add vanilla extract.
  5. Add flour, baking powder and salt. Mix until firm dough forms. Remove from mixer bowl, wrap in plastic.
  6. Place dough in a refrigerator for 30 minutes.
  7. Roll dough out into ropes the thickness of a pencil.
  8. Cut into 22 cm lengths. Twist cookies around themselves.
  9. Paint with egg wash and sprinkle with sesame seed/sugar mixture.
  10. Bake at 350 degrees until golden brown for about 10 minutes.

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