In Greek: κουλουράκια, pronounced koo-loo-RAHK-yah.
Traditionally served at Easter and Christmas time, but they are wonderful to make at any time. After you have twisted the dough 4-5 times you can shape it into any shape you desire before baking.
Cream butter and sugar until fluffy in electric beater. Beat eggs and flavoring. Add half the sifted dry ingredients and mix well. Add water to mixture, together with remaining flour. Knead slightly. Pinch off pieces of dough and roll into pencil-thin strips, about 6 inches long, fold in half and twist into a rope. Place 1 inch apart on ungreased cookie sheets. Brush with beaten egg, and sprinkle with sesame seeds. Bake in moderate oven (350 degrees) about 15 minutes, or until lightly browned. Makes about 7 dozen.
In Greek: κουραμπιέδες pronounced koo-rah-bee-YEH-thes.
Kourabiedes are celebration cookies: they are prepared at Christmas, baptisms, and weddings. The shortbread-type cookie is packed with toasted almonds and covered with powdered sugar.
Beat butter and sugar until creamy, about 15 minutes. Add egg yolk, flavorings, and almonds, beating until well blended. Remove from beater and gradually add sifted flour to make a soft dough.
Pinch off pieces of dough and shape carefully into various designs, crescent, round, etc. Place on ungreased cookie sheet 1 inch apart. Bake in oven at 350 degrees for 20 minutes, or until very lightly browned. Allow to cool slightly before removing from baking sheet. Carefully place on flat surface, which has been sprinkled with confectioners’ sugar. Sprinkle confectioners’ sugar over cookies. Cool. Makes 5 dozen.
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