Greek Easter Cookies from Smyrna

Greek Easter Cookies from Smyrna

6

"I acquired in this recipe while in Greece."

Ingredients

{{adjustedServings}} servings 140 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

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:
  • 33 mg
  • 11%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

6
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 f...

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

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, th...