2 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup powdered sugar
2 tbsp brandy (or milk)
1 tsp vanilla
1 egg yolk beaten with 1 tbl milk for, glaze
3 tbsp sesame seed
Directions
DESCRIPTION: These golden twists are usually baked on
Holy Thursday.
Preheat oven to 375. Beat together butter and sugar
until light and fluffy. Add egg, brandy and vanilla,
mixing well. Add flour, baking soda and salt, mixing
well after each addition. Working with rounded
teaspoons of dough, use palms to roll each piece back
and forth on a lightly floured surface until it forms
a 6-inch rope. Bring ends together to form a hairpin
shape, then gently twist 2-3 times. Lightly pinch ends
together. Arrange 1" apart on greased baking sheets,
brush with egg glaze, then sprinkle with sesame seeds.
Bake 10-13 minutes or until golden. Cool on racks.
Store airtight at room temp for 2 weeks. Freeze for
longer storage. From "The Joy of Cookies," formatted
by Theresa Grant, HWWK11b.
Servings: 54 servings
Koulourakia (Greek Easter Cookies) Recipe brought to you by Recipe Ideas
Categories: Cookie; Holiday
The History of Recipes
Historians have tracked the existance of recipes way back into history, in fact as far back into history as early Egypt, and maybe even further. However, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something we still use today. He also informs us how the Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich people of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, many of which still exist in private collections. By the arrival of the 20th century, cookery publications are greatly in demand mostly as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Koulourakia (Greek Easter Cookies) recipe.
