september 8-10, 2017
Recipe: Koulourakia < Back to Food
Olive Oil Sesame Cookies
4 to 4 ½ cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cumin
2 tablespoons finely grated orange rind
¼ teaspoons ground cloves
½ cup olive oil
½ cup sugar
3 eggs
½ cup strained fresh orange juice

In a medium-size bowl, stir together 4 cups flour, baking powder, cumin, orange rind, and cloves and set aside until ready to use.

In a large bowl and using an electric mixer set at high, beat the olive oil and sugar until creamy. Add 2 eggs, one at a time, and beat well with electric mixer after each. Pour in the orange juice and whip until all ingredients are well blended and mixture is smooth and creamy.

Add the flour mixture to the liquid in three separate batches, stirring well with a wooden spoon after each addition, until dough mass begins to form. Turn the dough out onto a lightly floured surface and knead, using remaining ½ cup flour if necessary, until smooth and soft, 7 to 8 minutes. Cover and refrigerate for 1 hour before using.

Remove dough from the refrigerator and let stand at room temperature for about 30 minutes before using. Preheat oven to 350°F and lightly grease two cookie sheets.

Take a little piece of dough about the size of an unshelled walnut and roll it into a rope about 6 inches long and 1/3 inch wide. Repeat with remaining dough. It’s important for all the koulourakia to be the same size to ensure even baking. Place dough ropes 1 ½ inches apart on the cookie sheets. Lightly beat remaining egg and brush over koulourakia as a glaze. Bake for 15 to 20 minutes, or until koulourakia are light golden yellow. Remove sheets from oven and place on a wire rack to cool. Store completely cooled koulourakia in a cookie jar or sealed containers.
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