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.