Koulourakia
A Greek Easter Tradition

Koulourakia, traditional Greek butter cookies, are a beloved treat during the Easter season. These delicious cookies are a symbol of celebration and reflection. Their twisted shape has a rich history, with some stories tracing them back to the Bronze Age Minoan civilization, 
who revered snakes—the twisting of the dough may be a tribute to serpent gods.

The addition of toasted brown butter, a touch of anise flavor from ouzo, and a sprinkling of flaky sea salt make these cookies truly special. They're perfect with a cup of coffee or tea, making them a delightful treat to share with family and friends during the holiday season, especially Greek Easter.

Easter Reservations

Koulourakia
From the Zaytinya Cookbook  
Makes about 24 cookies

1 ¼ cup (2 ½ sticks) butter, divided
2 ¾ cups (343 grams) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ vanilla bean
¾ cup plus 1 tablespoon (158 grams) sugar
3 large eggs
2 tablespoons ouzo
¼ cup sesame seeds, toasted
Flaky sea salt

Instructions

 Allow the 1 cup (2 sticks) of the butter to come to room temperature.

Meanwhile, sift together the flour, baking powder, and baking soda in a medium bowl
and set it aside.

Slice the vanilla bean lengthwise and scrape the seeds into the bowl of a standing mixer. (Reserve the pod for another use.) Add the softened butter and sugar and cream together on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixing speed to medium and add 2 of the eggs, one at a time, making sure each one is fully mixed in before adding the next, then add the ouzo. Reduce the speed to low and slowly add in the flour mixture, a cup at a time, until a smooth dough forms. Remove the bowl from the stand mixer, cover in plastic
 wrap, and refrigerate for 2 hours.

 Preheat the oven to 400°F.

After the dough has rested, scoop generous tablespoons (about 1 ounce) of the dough and roll them out on a lightly floured surface into about 8-inch-long ropes. Fold each rope in half and twist it together lengthwise a few times until it looks like a braid. Place the twist on a parchment-lined baking sheet and continue with the remaining dough. Be sure to space out the cookies; they puff up when baked.

Beat the remaining egg in a small bowl to make an egg wash. Gently brush the egg on the cookies, then bake until golden brown, about 15 minutes. Transfer cookies to a rack to cool.

While the cookies are baking, make the brown butter. Heat the remaining 4 tablespoons of butter in a small pan over medium heat and cook, stirring often, as the butter foams and begins to lightly brown. Once the foam disappears, the butter smells nutty and is a golden-brown color, remove it from the heat. Be sure to watch the butter closely so it doesn’t burn.

After the cookies have cooled, brush them with the brown butter and sprinkle with sesame seeds and sea salt.