Greek Easter Cookies
Yield
4 dozenPrep
30 minCook
10Ready
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
brandy
or milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
egg yolks
|
*
|
| 1 | tablespoon |
milk
beaten in with the egg yolk |
|
| 3 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
brandy
or milk |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
milk
beaten in with the egg yolk |
|
| 45 | ml |
sesame seeds
|
|
Directions
In a medium bowl combine the flour, baking powder, salt and set aside.
In a large bowl combine butter and sugar, beating until fluffy.
Add egg, brandy, vanilla and beat well after each addition.
Add flour mixture 1 cup at a time blending will after each addition.
Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together.
Place 1 inch apart on 3 greased cookie sheets.
Brush with egg/milk mixture.
Sprinkle with sesame seeds.
Bake 10 to 13 minutes in a preheated 375℉ (190℃) oven until golden.
Cool on rack. Store in an air tight container at room temperature.
