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Greek Easter Cookies from Smyrna

Greek Easter Cookies from Smyrna

Rosina

I acquired in this recipe while in Greece.

Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Sift together flour and baking powder and set aside. In large bowl, cream together butter and sugar. Add 4 egg yolks one at a time, beating well after each one. Add milk and flour.
  2. Work with the hands until dough is smooth. Add grated orange rind. Dough should be stiff so add additional flour if needed.
  3. Break off small portions of dough and roll out into pencil-size strips about 11 inches long. Fold each strip into thirds, sideways, and press lightly together at ends.
  4. Place cookies on ungreased baking sheet. Brush tops with beaten egg. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
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Reviews

SANTACRUZ
22
12/28/2003

Roll them into straws and dip them in semi-sweet chocolate. Yum!

SISSI808
21
12/28/2003

Wonderfully delicious cookies! They taste a bit like shortbread, but also delightfully tangy. In my test batch (1/4 of the original recipe yield), I substituted freshly squeezed orange juice for half of the milk. Also, I just brushed the cookies with the whites from the egg yolk, instead of wasting a whole egg. However, I didn't really understand what shape these were supposed to be, and I ended up making a rather odd looking thing. For a few of them, I rolled them into balls and flattened them slightly, making nice little round cookies. I put an almond in the center of some. For my next batch, I plan to make them in the shape of crosses, for Easter; my mom suggested that I make them with lemon, which I may try also.

CPIVES
11
4/15/2004

Beware: Stiff dough is hard to roll into pencil shapes! I continually added orange juice a few drops at a time to keep the dough pliable. I also kept unused dough under a damp cloth. Even so, the dough often crumbled just as I was getting my roll to the right diameter. And boy, did it take a long time to roll all those cookies. I'm still not sure I understood what the shape was supposed to be. In the end, I thought the cookies tasted pretty bland for the amount of work involved, but my kids swear they are fabulous. My 1st grader promises they taste just like the cookies his Greek classmate brought in. Go figure.