The Pioneer Woman Tasty Kitchen
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Lemon Greek Easter Cookies (Koulourakia)

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Sweet little cookies just in time for Easter! Rich, buttery Easter cookies with a hint of fresh lemon. These cookies are perfect for dunking into your coffee or tea.

Ingredients

  • ½ cups Butter, Softened
  • ½ cups Shortening
  • 4 whole Eggs
  • 1-½ cup Granulated Sugar
  • 2 whole Lemons, Zest And Juice
  • 5 cups Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 3 Tablespoons Milk
  • ¼ cups Granulated Sugar, For Sprinkling Over The Cookies

Preparation

Preheat oven to 350 F.

In a large mixing bowl using an electric mixer, beat butter and shortening until creamy. Add eggs and sugar. Continue to beat on medium until mixture is light and fluffy, about 10 minutes. Add lemon zest and juice and mix to combine. Carefully mix in the flour, baking powder and baking soda until fully combined. Batter will be thick.

Work with small pieces of dough at a time, about a golf ball size. Roll each piece of dough into a strip that is about 5 inches long and ½ inch thick. Make a “u” shape with the dough strip, cross one side over the other and twist into a twisted rope shape. Arrange cookies on a parchment paper- or Silpat-lined baking sheet leaving a little space between each.

Brush cookies with milk and sprinkle each cookie with a pinch of sugar. Bake for 15 minutes or until slightly browned.

One Comment

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Profile photo of C. L. ( Cheryl )  "Cheffie Cooks"  Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 3.18.2014

Tanya, these are great!!! C. L. Wiser.

2 Reviews

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rinabeana on 4.6.2015

Perfect description by Tanya and I completely agree with mommykit’s review. My grandfather was born in Greece and my family has always had tsoureki (Greek Easter bread) on Easter. I definitely had to try this recipe when I saw it. The cookies were a big hit with my family! My only suggestion/comment is that the amount of flour may need to be adjusted depending on the amount of juice/zest obtained from two lemons. I had to add an additional cup of flour (6c. total) to get the dough to a consistency that I could handle to form the cookies. Thank you for sharing the recipe!

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mommykit on 3.31.2014

There is a nice subtle lemon flavor; these aren’t too sweet. Lovely little cookies! Best with tea!

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