the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



Easter Cookies (Koulourakia Paschalina)

2-1/2 cups sifted pastry flour
1/2 cup sifted powdered sugar
1/2 lb. sweet butter
1 tablespoon brandy
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg yolk
Whole cloves
Extra powdered sugar

Soften the butter at room temperature and then whip it for about 30 min. with the electric beater until the butter is white and fluffy. Add the sifted sugar, egg yolk, almond and vanilla extract and the brandy. Mix this well.

Add sifted flour and beat again until the dough is easy to handle, then you need to knead the dough for a few minutes by hand until the dough forms a soft ball. Shape the dough into walnut size balls and place them on a ungreased cookie sheet. Place a whole clove in the middle of the cookie. Bake for 15-20 min. in a 350F oven. When done place the cookies in some wax paper and let cool, cover the cookies with sifted powdered sugar. They must have lots of powdered sugar on the cookies.


Copyright © Judy McCann, 1998-2006



Greek Cookbooks