The best Greek buttery cookies that are scented with orange zest and ouzo. Give this simple recipe a try for Greek Easter and your family will enjoy I am sure.
1/2 cup of unsalted butter at room temperature
3/4 cup of granulated organic sugar or demerara sugar
2 orange or lemons ( reserve the zest)
2 eggs room temperature
1/4 cup of milk
2 teaspoons of vanilla extract
3 cups of all purpose flour plus more for dusting a work surface
1 teaspoon of baking powder
1/2 teaspoon of fine sea salt
1 teaspoon almond extract (optional)
Ouzo to spray cookies (optional)
Egg wash ( 1 egg and water)
In a mixer bowl add the sugar and orange zest. With your fingertips rub the sugar together so the zest is infused.
Add the butter to the mixer while on medium speed and mix until the butter is light and creamy. About 5-6 minutes. Make sure to scrape down the sides of the bowl so the butter is thoroughly mixed.
Add the eggs one at a time on medium-low speed and mix until mixture is creamy.
Add the milk, vanilla, and almond extract if using that and mix on medium-low.
On parchment paper sift the flour, baking powder, and salt. Mix to combine then add the flour in 3 different increments. Making sure to fully incorporate the flour into the wet mixture. Just mix to combine and make sure not to overmix. Your dough should be soft and pliable.
Remove dough from mixer and let rest in the bowl for 20 minutes covered.
Take small pieces of dough (size of a nut) to form S-shaped or O-shaped koulourakia.
Line a baking sheet with parchment paper and preheat your oven to 350 degrees for at 175 c.
Beat 1 egg yolk with 1 tsp water and brush over cookies. (While baking you can spray cookie tray with ouzo for a nice licorice aroma.)
Bake at moderate heat until golden brown. Remove from heat and cool on a wired rack.
**Store cookies in an airtight container. You can freeze these for up to a few months. These cookies are the perfect match with coffee.