Every time I eat koulourakia I wonder why I don't keep them around the house like every Greek does. They are the perfect cookie to go with coffee. They are the perfect thing to eat when you don't have anything else for breakfast (happens to me frequently). The question is, do you like madeleines? Those French cookies. Yes? These are better.
I got this recipe from Ivy, the prolific Greek-Cypriot blogger of Kopiaste, who has just released a cookbook "Mint, Cinnamon and Rosewater." She makes her cookies with blossom water, but since I am a rosewater junkie I made these with my favorite flavor.
This recipe makes lots and lots of cookies. I made these for my 30th birthday as party favors. I'd like to think it worked well during the most cookie-ad naseum month of the year (December) since most people are eating standard sugar cookies and Aunt Martha's peanut butter chocolate kisses. This recipe is a winner and I will be making some more in the future.
Cypriot Rosewater Cookies - Kουλουράκια με Ροδόνερο
1 butter/shortening (Ivy recommends using all shortening but I used a 50/50 combination)
2 cups sugar
4 large eggs at room temperature
3 cups AP flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/4 cup brandy
- Preheat oven to 350 degrees F.
- Cream shortening/butter and sugar in a bowl until fluffy.
- Add eggs, one at a time. Add brandy, vanilla and rosewater - mixing well.
- Sift flour, salt, baking soda and baking powder together.
- Add butter mixture - cookies dough should be soft and sticky (too much flour will make them hard).
- Line a large baking tin (14 x 16 inch) with parchment paper.
- Filling a piping bag with dough make shapes (classic shapes are the "S" shape).
- Bake until golden, around 12 minutes.
- Cool on wire rack.