Greek Easter Cookies
A dessert — unsalted butter and sugar carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 lb of unsalted butter
- 3 cups of sugar
- 10 eggs
- 6 tsps baking powder
- 2 tsps baker’s ammonium
- 1 pinch of baking soda
- 2 tsp powder vanilla
- Zest of 3 oranges
- Zest of 2 lemons
- 1/2 cup orange juice
- 1 cup warmed milk
- 1 egg yolk whisked to brush cookies
- Enough flour to make a soft pliable dough (about 9 cups or a bit more)
Make it lactose-friendly
- 1 lb of unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup warmed milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream butter and sugar together until fluffy. Add eggs one at a time and blend well between each.
- Add ammonium to the warmed milk and add to the butter, sugar, and egg mixture.
- Start adding flour to the wet mixture and at this time also add the baking powder, vanilla, lemon/orange zest, salt and orange juice.
- Mix well and start adding flour slowly until you are able to roll the dough easily between your hands. (This is a big batch, if your mixer can’t handle the volume, then knead by hand).
- Form dough in a ball and place in a big bowl. Let it rest for about 30 minutes, cover it with saran wrap and keep in oven or draft free area.
- Line pans with parchment paper.
- Form dough by hand in ½ inch thick 3 inch long strips and then twist together or any shape you like. If the dough is sticky dip hands in oil.
- Brush with beaten egg yolks and bake at 350F for about 20 minutes or 325F convection. Watch carefully as they can burn easily!
Nutrition (estimated, per serving)
| Calories | 439 |
|---|---|
| Protein | 5.2 g |
| Fat | 28.5 g |
| Carbs | 42.5 g |
| Fiber | 0.0 g |
| Sodium | 261 mg |
Source
based.cooking (community recipes, public domain) — unlicense