Koulourakia (Butter Cookies)



Koulourakia (Butter Cookies)

  • 1/2 lb. butter, softened (2 sticks)
  • 1 – 2 tbsp. corn oil or canola oil
  • 3/4 cup granulated sugar
  • 1 slightly heaping tbsp. baking powder
  • 3 eggs, beaten after 2 tbsp. egg whites are reserved
  • 3 – 3 1/2 cups flour

Measure 3 cups flour. From this bowl, remove 1/2 cup of flour and mix with baking powder in separate small bowl; set aside.  Cream butter. Add sugar to butter, mix well.  Break 3 eggs into bowl, then immediately set aside 2 tbsp. egg whites in a small bowl.  Beat remaining eggs, then combine with butter and sugar.  Gradually add flour, 1/2 cup at a time.  Add baking powder/flour mixture (set aside earlier).  Check dough consistency as you go by rolling into sausage/rope shape. If too much flour is added, dough may be rendered too dry to use.  When dough is ready, divide into 3-4 disc-shaped portions between plastic wrap (or waxed paper sheets) to keep dough moist.

Take a handful of dough and shape into a ball, then roll into a sausage (rope) shape, about 6 inches long. Shape into figure 8’s, twists, or wreaths; place on cookie sheet.

Whisk reserved egg whites with 2 tbsp. milk.  Brush on cookies and bake at 350 degrees for 20-23 minutes, until lightly browned.

Store in sealed container to keep crisp.