Koulourakia (Greek Easter Cookies)

Yields:	1-2 dozen
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	Preparation	20 minutes
	Cooking	13 minutes
	Ready In	45 minutes

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Ingredients

2 1/4	cups	flour, all-purpose
1 1/4	teaspoons	baking powder
1/4	teaspoon	salt
1/2	cup	butter	softened
1	cup	powdered sugar
2	tablespoons	brandy	or milk
1	teaspoon	vanilla extract
1	each	egg yolk	beaten with 1 tablespoon of milk, for glaze
3	tablespoons	sesame seeds

Directions

Preheat oven to 375 degrees F.

Beat together butter and sugar until light and fluffy.

Add egg, brandy and vanilla, mixing well.

Add flour, baking soda and salt, mixing well after each addition.

Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope.

Bring ends together to form a hairpin shape, then gently twist 2-3 times.

Lightly pinch ends together.

Arrange 1 inch apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds.

Bake 10-13 minutes or until golden.

Cool on racks.

Store airtight at room temp for 2 weeks.

Freeze for longer storage.

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Member Review

Kona Banana Bread

I have used this recipe for years and my family and friends love it. I was so upset to have miss placed the cookbook with the recipe in it. I have all these overripe bananas and am so glad to have been able to get my hands on another copy.

Reviewed by miss k