Koulourakia (Lemon Greek Cookies)

~Jackie~

Yes – you read that correctly, this is Jackie. I’m BACK! You were probably beginning to think that we were going to have to re-name our blog to “The Sister Kitchen,” but no I am back and full of recipes to share! It has been 4 months since I’ve done a post, but I have a somewhat valid excuse — I got Married! I didn’t stop cooking and making incredible food, but I was very busy with wedding details and events that I just needed a short break. So thank you to my wonderful sister for keeping the blog going and sharing her amazing recipes. I have many great recipes to share with you that I made while on my wedding “diet” — but I think I will save those for January. It’s the holiday season and there is no time for calorie counting or cutting out desserts. I find it funny that the first recipe I post after my time-off is a sweet and buttery cookie recipe, but it also could not be more perfect. It is December, it’s the holidays, lets eat some butter. 

So lets talk about cookies! We all have our favorite traditional family cookie recipes that we would argue with anyone that they taste the best, but the same sugar cookie year after year can get a little boring. For our second annual cookie week we pushed ourselves to step out of the box and try to make some other cultures traditional cookies. I love Greek food so I figured their desserts and cookies would be delicious too. After doing a little research I immediately knew that this traditional Greek butter cookie would be perfect. The cookie is light and fluffy, sweet but not too sweet, and a fun shape which always makes everything taste better. 

Koulourakia are a common Greek dessert that is not typically eaten at Christmas, but around Easter after Holy Saturday. Well, they looked so good I wanted to make them for Christmas! A slight twist on the traditional butter cookie; I added a lot of lemon zest and juice to mine to balance out the butter and sweet flavors of the cookie. These can also be made with orange, sesame, or walnuts. This is more of a pastry than a cookie and is traditionally eaten in the morning or afternoon with a hot cup of coffee or tea. 

To make the cookies begin by mixing the butter and shortening (yes – both!) in a large bowl until creamy. Add eggs and sugar and beat the mixture on medium until it is light and fluffy (about 5-10 minutes – your arm will hurt if you are using a hand beater). Add in lemon zest and juice and mix in. In separate bowl mix together flour, baking powder, and baking soda. Carefully add dry ingredients to wet. The batter will be very thick, but try and get everything incorporated. It is important to let the dough refrigerate for at least 15 minutes – up to an hour. Work with small pieces of dough at a time and roll dough into strips about 5 inches long and 1/2 inch thick. Make a “U” with dough strip, cross one side over the other and twist into a twisted rope shape. (Put dough in the fridge in between sets of making cookies – this will make it much easier to handle!) Brush with milk and sprinkle with sugar before baking. Bake until the cookies are just slightly browned on the edges.

Traditionally these cookies do not have a glaze or frosting, but after giving them away to friends and family and hearing their feedback, I would recommend drizzling a light lemon glaze on the cookies for a touch of added sweetness. But again, this is optional and I enjoyed my lemon cookies plain and dipped in some hot tea!