Greek Easter Cookies (Paschalina Koulourakia)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Greek cookies
Cuisine: Greek
Ingredients
  • 1 cup sugar (7 oz. or 200 gr.)
  • 14 TBSP. butter, cut into pieces and at room temperature (7 oz. or 200 gr.)
  • --- --- zest of two medium oranges
  • ½ tsp. orange extract
  • 1 tsp. vanilla extract
  • 2 large eggs, lightly beaten
  • 13.5 oz. or 400 gr. (about 3 cups) all purpose flour
  • 2 tsp. baking powder
  • --- flour for dusting
  • 1 sm. egg, lightly beaten for glazing
  • --- --- pearl sugar for topping (optional)
Instructions
  1. In the bowl of a stand mixer equipped with the paddle attachment, beat the sugar and the butter on medium-high speed until light and creamy. Add the orange zest, orange extract, and vanilla extract and mix again for a few seconds until just blended. Add the lightly beaten eggs and process to incorporate fully.
  2. In the meanwhile, in a small bowl, sift the flour with the baking powder. Add the dry ingredients to the butter and sugar mixture a little at a time, and beat on low speed until the dough is just combined. Cover the dough and let it rest at room temperature for 20-30 minutes.
  3. Sprinkle some flour over a clean work surface, the top of the dough and your hands. Empty the dough and knead it lightly so it comes together without sticking. The dough should feel soft and easy to work with. If needed, add a tablespoon of flour to the dough and check again. Try not to incorporate too much flour, or the cookies will not be tender.
  4. If your dough is stick sticky, form the dough into a disk, cover it with plastic wrap, and put it in the refrigerator for 20-30 minutes.
  5. Preheat your oven to 350˚ F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest for five minutes. Pinch off a small piece of the dough and roll it into a small, walnut-sized ball. Roll it out with your fingers into a thin rope about 7-inches long. Form the rope into a circle and secure the ends. Alternatively, you can also twist the dough and then form little circles with it. Place on the baking sheet. Continue with the rest of the dough until you have formed all your cookies.
  6. Brush your circles with some of the beaten egg and sprinkle with some pearl sugar (if using - this is not traditional). Bake for 12-13 minutes, making sure not to overbake the cookies. Remove from the oven and transfer to a cooling rack. When they are completely cool, store them in a tin container for up to two weeks (if they last that long)!
Notes
Measuring correctly the flour for this recipe is very important, that is why we prefer to use a scale. Do not use a measuring cup to scoop the flour straight from the bag, as this will pack the flour and can result in using more flour than what you need and then the cookies will be dense. Instead, use the "spoon and level" method: Spoon the flour into a measuring cup until overflowing, and then level it with a knife.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-easter-cookies-paschalina-koulourakia/