Easter Cookies Chef Costas Spiliadis
of Estiatorio Milos – New York, NY
Adapted by StarChefs
½ pound sweet butter, melted but not hot
4 heaping teaspoons baking powder
1½ cups sugar
6 ounces milk, lukewarm
1 teaspoon leveled ammonia carbonate or baking
1 teaspoon vanilla powder
About 6-7 cups all-purpose flour
Preheat the oven to 375°F.
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.