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Post by mgulfcoastguy on Dec 8, 2021 20:04:45 GMT -5
Koulourakia
1 pound of sweet butter softened 2 1/2 cups sugar 8 eggs 1/2 cup of orange juice or milk 4 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons of vanilla 8 to 9 cups of flour
In a large bowl cream sugar and butter together. Add eggs one at a time. Add vanilla, orange juice or milk, baking powder and baking soda mixing well. Add flour mixing with your hands until dough is well mixed but not too hard.
For each cookie take a walnut sized ball of dough, roll it out into a six inch long shape, double the rope and twist it together, pinch the ends. Brush each cookie with an egg wash. bake for 40 to 45 minutes in a 350 degree F oven.
Original author Nicoletta Conner
I plan to use coconut sugar, Mexican vanilla, and orange juice. I guess sweet butter means unsalted and unfermented. Maybe Pepperhead could try these, I won't until the 22cnd 0r 23 rd. A little colored sanding sugar or a colored glaze might help as these are not very sweet and look like ugly miniature French bread loaves according to the picture. Does that baking time sound right?I triple checked the article.
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Post by pepperhead212 on Dec 8, 2021 20:39:55 GMT -5
I made these once, many years ago, and these look similar to the recipe I used. They weren't one of those cookies that could be stored for a while, or mixed in with those crisp types I would mix in with others, in cookie tins, for gifts, but they're good on their own.
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Post by mgulfcoastguy on Dec 8, 2021 20:53:16 GMT -5
pepperhead212 , but does the baking time sound right? And this seems like a big recipe, probably multiple baking sheets. Is sweet butter unsalted butter?
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Post by pepperhead212 on Dec 8, 2021 21:46:02 GMT -5
The baking time sounds right, too. And the sweet butter almost always means unsalted. And the recipe I made was for 1/2 lb butter, so that is a large recipe!
Another thing I remembered about them was sprinkling sesame seeds on them, after the glaze, before baking. More for appearance, than flavor, as it isn't much.
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Post by mgulfcoastguy on Dec 8, 2021 23:34:52 GMT -5
pepperhead212, ugh! Sesame seeds belong on a sesame plant. It looks like my time to make them has moved up to a week from this Friday, unexpected early Christmas party. I might cut the recipe in half, or not as I do have a lot of relatives.
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Post by pepperhead212 on Dec 9, 2021 12:02:41 GMT -5
I love sesame, and a favorite cookie of mine was always the one that had about 1/4 c toasted seeds to 2 c flour, and I'd add 2 tb dark Japanese sesame oil - another favorite of Mom's, and some others, as well. Which is why I said those on top are just for looks! Not like adding large amounts for flavor.
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Post by mgulfcoastguy on Dec 16, 2021 20:46:48 GMT -5
Using a standard cookie scoop, these make about 6 dozen and the baking time is more like 30 minutes. It seems like a cookie scoop is smaller than a walnut thus accounting for a quicker bake. I made the first half recipe using orange juice coconut sugar, and Mexican vanilla. The second half I am going to add dark chocolate chips. These would be excellent with coffee. Hopefully they will stay sound in Tupperware through Saturday night. I wanted to make them tomorrow but there is too much on my agenda.
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Post by mgulfcoastguy on Dec 21, 2021 13:55:38 GMT -5
These had good results with the people who tried them . a younger relative took a dozen home with her(second cousin?). She said that they are like biscotti and good with coffee. Hopefully they are still edible tomorrow or next time it will be a half recipe only. Might try adding raisins or craisins next time.
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Post by hairymooseknuckles on Dec 21, 2021 16:37:34 GMT -5
Sounds good! I’d do the same as you mgulfcoastguy, by using coconut sugar. We’ve (me and wifypoo) been making all kinds of holiday treats. We made sugar free almond butter fudge the other night and I’m ashamed to say we ate the whole block like a couple of rabid chipmunks! It was so freaking good!
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