• The Wonderful World of Cookies

    by  • September 14, 2012 • Recipes • 0 Comments

    One Great Cookie Dough … 3 Great Desserts – Bon Appetit!

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    Here we serve Koulouraki with fresh apricots and Orange Blossom Honey.

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    Koulourakia, Greek Easter Cookies

    Both of the cookies photographed here are from the same base recipe. It can be used in any variation or shape you like. See below for my favorite recipe for lemon bars in which this cookie dough makes an amazing bottom layer.

    Serves: 36 cookies

    Ingredients

    1 cup butter, at room temperature

    1/2 cup granulated white sugar

    2 eggs (reserve one yolk for glazing)

    1 tbsp juice and zest from one orange *lemon or meyer lemons work beautifully as well

    3 c flour, white all purpose flour

    1 tsp baking powder

    raw sesame seeds

    Preheat your oven to 350F. In a mixer, cream together room temp butter and sugar until fluffy. Add eggs, one at a time so that mixture remains light, and mix until well incorporated. Add orange juice and beat well. With mixer on low speed, add dry ingredients slowly. Mix until dough is smooth. Continue with cookie preparation or wrap in plastic wrap and chill until ready to use.

    The snake shape was used traditionally in Greece to represent health & wellness, notice any similarities to the prescription emblem? To make this shape pinch off one inch balls and roll into a rope on a floured (and designated for only cooked food) cutting board. Twist the ends together on cookie sheet lined with a sil-pat or non stick cookie sheet. Leaving a good 1″ to 1 1/2″ space between them to allow for the slight rise that will occur during baking due to the baking powder. Beat together the remaining egg yolk with a couple tablespoons of water and brush onto cookies. Sprinkle lightly with sesame seeds. Bake for 15 minutes until just turning a light golden brown.

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    Wild Maine Blueberry & Lemon Zest Cookie

    To make the fruit filled rounds use the same process except use your thumb to make a print in the middle instead of forming the dough into a rope. I had tons on tiny Maine blueberries at the time so I tossed those with a little flour and sugar and filled with those but they would be lovely with any king of fruit like apricots or even candied ginger. I also enjoy the combination of lemon and blueberry so I substituted lemon juice and zest for the orange in the base recipe. Also, I used Turbinado (Sugar in the Raw) to sprinkle on top instead of sesame seeds. You can see the versatility of this recipe already! Grandma would be proud : )

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    Lemon Bars

    The warm filling should be added to the warm crust. You can bake the crust while you make the filling. Just be sure to have all your ingredient and equipment ready before. This recipe was adapted from my favorite cookbook Also see… Fresh Fig Cookies in July archives

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