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