Funstival Koulouria
Yield
50 servingsPrep
45 minCook
30 minReady
75 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | large |
eggs
|
|
| 6 | teaspoons |
baking powder
|
|
| 6 | cups |
all-purpose flour
|
|
| 1 | each |
egg yolks
for glaze |
*
|
| ⅓ | cup |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 355 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 6 | large |
eggs
|
|
| 3E+1 | ml |
baking powder
|
|
| 1.4 | l |
all-purpose flour
|
|
| 1 | each |
egg yolks
for glaze |
*
|
| 79 | ml |
sesame seeds
|
|
Directions
Cream butter with sugar in an electric mixer, adding sugar slowly.
Beat 20 minutes or until the consistency of whipped cream.
Add vanilla, then eggs one at a time.
Beat well after each addition. Take from mixer.
With a wooden spoon or rubber spatula, fold in 4 cups of flour sifted together with baking powder.
Knead in remaining flour, ½ cup at a time, until a soft non-sticky dough is achieved.
If large eggs are used, a little more flour may be needed.
Pinch off dough the size of a walnut and roll pencil thin, fold in half side by side and twist.
Brush with beaten egg yolk and press sesame seeds on each piece.
Place on cookie sheets and bake at 350℉ (180℃) F for 30 minutes or until golden brown.
