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  "Paschalina Koulourakia" Easter Cookies
Chef Costas Spiliadis of Estiatorio Milos – New York, NY
Adapted by StarChefs

Yield: 50-60 cookies

  • pound sweet butter, melted but not hot
  • 6 eggs
  • 4 heaping teaspoons baking powder
  • 1 cups sugar
  • 6 ounces milk, lukewarm
  • 1 teaspoon leveled ammonia carbonate or baking soda
  • 1 teaspoon vanilla powder
  • About 6-7 cups all-purpose flour

Preheat the oven to 375F.

Beat sugar and egg yolks until mixture turns white. Continue to beat while you pour in the melted butter. Mix the baking soda with lukewarm milk and pour into the above mixture, continually beating.

Beat eggs whites in a separate bowl with an electric mixer until peaks form and pour into above mixture beating all the time. Mix baking powder, vanilla, and flour and slowly add to above mixture. When mixture begins to thicken, work in flour by hand. Knead the dough; dough should be soft and easy to shape. Shape cookies (braided crescent-shaped or doughnut-shaped). Each cookie should be a little larger than walnut size dough. Place on a buttered cookie sheet. Brush cookies with beaten egg yolk. Bake for about 25 minutes or until golden brown.




   published: 2000

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