Greek Easter Cookies - Koulorakia | Christine Cushing

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor without synthetic additives.

Preheat oven to 350°F (175°C).

Cream butter on medium speed for about 5 minutes until light and creamy.

Gradually add sugar and continue to beat on medium speed for another 5 minutes until light and fluffy.

Add zest, anise, vanilla and beat until combined. Scrape down sides of bowl.

Add the eggs, one at a time and beat well after each addition.

Sift together the flours, salt and baking powder. Add to the egg mixture and beat for 2 minutes on low speed until combined.

Turn dough onto lightly floured surface. If dough seems very sticky, sprinkle with a little flour and knead gently by hand.

Divide dough into 2 logs. Cut each log into 12 equal pieces.

Roll each ball into a strip about 6 inches long and then fold in half and twist like a braid.

Place each twist on a baking sheet lined with parchment paper or sprayed, about 2 inches apart.

Brush each cookie with beaten egg.

Bake for about 17-20 minutes or until golden on all sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens