With Easter just around the corner, it’s time to start planning your feast. And what better way to celebrate than with some delicious Greek Easter cookies? These traditional treats are the perfect way to sweeten up your holiday spread. Whether you’re a seasoned baker or a novice in the kitchen, these recipes are easy to follow and will have you whipping up batches in no time.
Recipe 1: Koulourakia
Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, milk, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, and mix until a dough forms.
- Roll the dough into long, thin ropes, and shape them into circles or twists.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until lightly golden brown.
- Allow the cookies to cool before serving.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Fat: 7g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 95mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 8g
Protein: 2g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Equipment:
- Large mixing bowl
- Electric mixer
- Whisk
- Baking sheet
- Parchment paper
Serving Suggestions:
Koulourakia are perfect with a cup of hot coffee or tea. Serve them as a snack or dessert at your Easter celebration.
Variations:
For a twist on the classic recipe, try adding lemon zest or almond extract to the dough. You can also sprinkle the cookies with sesame seeds or cinnamon sugar before baking.
Substitutions:
If you don’t have butter, you can use margarine or vegetable oil instead. You can also use almond milk or soy milk in place of regular milk.
Storage:
Koulourakia can be stored in an airtight container at room temperature for up to one week.
Tips:
Make sure your butter is softened before you start mixing the dough. If it’s too hard, it won’t cream properly with the sugar.
Frequently Asked Questions:
What makes Greek Easter cookies different from other cookies?
Greek Easter cookies are typically made with butter, sugar, and flour, and are often flavored with vanilla or citrus zest. They are shaped into twists or circles and are often sprinkled with sesame seeds or cinnamon sugar.
Can I freeze koulourakia?
Yes, you can freeze koulourakia for up to three months. Allow them to cool completely before placing them in an airtight container or freezer bag. Thaw them at room temperature before serving.
Recipe 2: Melomakarona
Ingredients:
- 1 cup olive oil
- 1/2 cup sugar
- 1/2 cup fresh orange juice
- 2 tbsp brandy
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 4 cups all-purpose flour
- 1 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, whisk together the olive oil, sugar, orange juice, brandy, cinnamon, and cloves.
- In a separate bowl, whisk together the baking soda, baking powder, and flour.
- Add the flour mixture to the wet ingredients, and mix until a dough forms.
- Form the dough into small ovals or crescents, and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until lightly golden brown.
- While the cookies are baking, make the syrup by heating together 1 cup honey, 1 cup water, and 1 cup sugar in a saucepan until the sugar dissolves.
- Add the chopped walnuts to the syrup, and stir to combine.
- When the cookies are done, remove them from the oven and immediately dip them in the syrup, spooning the walnuts over the top.
- Allow the cookies to cool completely before serving.
Nutritional Information:
Serving Size: 1 cookie
Calories: 200
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 30mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 14g
Protein: 2g
Cooking Time:
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Equipment:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Saucepan
Serving Suggestions:
Melomakarona are traditionally served with a sprinkle of cinnamon and powdered sugar on top. They pair well with a strong cup of Greek coffee.
Variations:
You can add orange zest or honey to the dough to give it extra flavor. You can also substitute almonds or pistachios for the walnuts in the syrup.
Substitutions:
If you don’t have olive oil, you can use vegetable oil or melted butter instead. You can also use lemon juice in place of orange juice.
Storage:
Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months.
Tips:
Make sure you don’t overbake the cookies, or they will be dry. You want them to be slightly golden brown on the outside and moist on the inside.
Frequently Asked Questions:
What is the syrup used for in melomakarona?
The syrup is used to sweeten and moisten the cookies. It’s made with honey, water, and sugar, and is infused with chopped walnuts.
Why are melomakarona shaped like ovals or crescents?
The shape of the cookies is said to resemble an egg or a moon, which are both symbols of rebirth and renewal in Greek culture.
Final Thoughts
Greek Easter cookies are a delicious way to celebrate the holiday season. Whether you prefer the buttery twists of koulourakia or the syrup-soaked sweetness of melomakarona, these recipes are sure to be a hit with your family and friends. So why not try making them yourself this year? With a little bit of time and effort, you can create a batch of homemade treats that will be the talk of the town.