CITRUS & SPICE COOKIE TWISTS (KOULOURAKIA PORTOKALIOU)
Posted for ZWT6 Greek Region: Koulourakia Portokaliou - The translation of the Greek name for these cookies is "orange cookie twists," probably because the name with all ingredients would be too long! These cookies are made with the juice of oranges and lemons, and the zest of a clementine or tangerine, making them truly a citrus delight. Koulourakia are less sweet than other cookies and a traditional olive oil cookie - no butter - and they keep well stored in tins or frozen. Found on an authentic Greek recipe site for easy recipes. **If you do not have cognac/brandy - substitute 1/3 cup fresh orange juice and one teaspoon vanilla mixed together before placing in recipe. The number of cookies is purely a guess as I've not made this recipe yet.
Provided by HokiesMom
Categories < 60 Mins
Time 1h
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the flour, baking soda, and baking powder.
- In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
- Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
- Preheat oven to 340°F (170°C).
- Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
- Place on ungreased cookie sheets leaving space between, and bake at 340°F (170°C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
- Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.
Nutrition Facts : Calories 287.8, Fat 12.9, SaturatedFat 1.8, Sodium 89.4, Carbohydrate 38.7, Fiber 1.2, Sugar 7.9, Protein 4.2
CITRUS COOKIES
Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
- Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
- Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
- Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.
ANGEL EYES (ENGELSAUGEN)
Make and share this Angel Eyes (Engelsaugen) recipe from Food.com.
Provided by cookin_nurse
Categories Drop Cookies
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
- Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
- Bake your cookies at 200 degrees C for about 15 minutes.
- Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.
GREEK HONEY AND ANISE TWISTS (KOULOURAKIA)
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey. These are delicately sweet and nice with coffee.
Categories Cookies Mixer Dessert Bake Lemon Honey Anise Sesame Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 12
Steps:
- Mix honey, 2 tablespoons liqueur and juice in small bowl. Set glaze aside.
- Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons liqueur, aniseed and lemon peel. Gradually mix in dry ingredients.
- Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
KOULOURAKIA (GREEK EASTER COOKIES)
-searched for this traditional Greek Easter cookie recipe & found this one, as adapted from a Greek community cookbook-
Provided by mizboxster
Categories Dessert
Time 1h20m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Sift together flour and baking powder. Set aside.
- Cream butter and sugar.
- Add eggs to butter mixture. Combine completely.
- Add vanilla.
- Add enough flour mixture to make a soft dough. Shape dough with lightly floured hands into desired shapes* and arrange on ungreased cookie sheets.
- Brush with beaten egg and water.
- Bake for 20 minutes, or until golden brown. Cool on racks.
- *The most common shape I've seen is twists. Twists can be made by rolling a piece of dough about 5 inches long and ½ inch round into a tube shape. Bring ends together and lightly twist one time from middle to ends. Other shapes are balls with flattened bottoms.
Nutrition Facts : Calories 179.9, Fat 8.3, SaturatedFat 4.9, Cholesterol 49.1, Sodium 106.1, Carbohydrate 23.5, Fiber 0.5, Sugar 8.1, Protein 3
PAXIMATHAKIA PORTOKALIOU - GREEK - ORANGE SESAME BISCOTTI
This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: greekfood.about.com Greece is known for its olive oil and for fabulous sweets and the tradition of sweets made with olive oil is centuries old. These fabulous twice-baked cookies do not need to be dunked in coffee, tea, or milk but they are perfect for it.
Provided by Baby Kato
Categories Dessert
Time 2h15m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Tips:. You do not have to use the most expensive olive oil, just use a good one.
- To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
- Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
- Biscotti Dough:.
- Dissolve the baking soda in the orange juice.
- In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
- In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
- Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
- Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
- Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
- Preheat oven to 390°F (200°C).
- For each loaf:.
- Knead the dough until dense (holding together tightly), forming it into a loaf shape.
- Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
- Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
- Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
- When ready the bottom should be golden and the top should be just starting to brown.
- Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
- Preheat the oven to 200°-210°F (around 100°C).
- When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.
CITRUS SUGAR COOKIES
Mix colored sugars (or use leftover sugar from your work surface) to create new shades for these holiday treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40 three-inch cookies
Number Of Ingredients 8
Steps:
- In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.
- Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
- Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on 2 parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.
- Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.
Nutrition Facts : Calories 161 g, Fat 5 g, Protein 1 g
CITRUS-ZEST SUGAR COOKIES
In this delicious recipe, old-fashioned sugar cookies are enlivened with the flavors of citrus oils and zests. Chewy on the inside and crispy on the outside, these treats are glazed with sanding sugar for an irresistible crackly sugar topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpats or parchment paper; set aside. Sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the granulated and brown sugars on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating to incorporate after each addition. Mix in candied orange peel, the zests, and the oils. Reduce mixer speed to low, and slowly add dry ingredients. Beat until fully combined and dough begins to form around paddle.
- Use a 2-inch ice cream scoop to drop cookies onto prepared baking sheets about 2 inches apart. Flatten cookies with palm of hand. Sprinkle with sanding sugar. Using a pastry brush, lightly brush tops with water. Sprinkle with more sanding sugar. Transfer to oven, and bake until just beginning to brown at edges, 12 to 15 minutes. Remove from oven. Transfer cookies to wire rack to cool completely.
More about "citrus spice cookie twists koulourakia portokaliou recipes"
GREEK EASTER ORANGE COOKIES – KOULOURAKIA PORTOKALIOU
From siftnwhisk.com
5/5 (1)Total Time 50 minsCategory Breakfast, Dessert, SnackCalories 111 per serving
- In a large bowl add the all-purpose flour, baking powder, ground cinnamon, ground cloves and salt. Whisk all together and set aside.
- In a stand mixer add the granulated sugar and olive oil and mix over medium high speed for about 2 minutes.
EASY EASTER GREEK COOKIES: KOULOURAKIA RECIPE - SHE …
From shelovesbiscotti.com
KOULOURAKIA - EASY GREEK EASTER ORANGE COOKIES - THE …
From thedefaultcook.com
EASY KOULOURAKIA - GREEK EASTER COOKIES | WANDERCOOKS
KOULOURAKIA - PREPPY KITCHEN
From preppykitchen.com
TRADITIONAL GREEK TWIST COOKIES (KOULOURAKIA) | RICARDO
From ricardocuisine.com
CITRUS SPICE COOKIE TWISTS KOULOURAKIA PORTOKALIOU RECIPES
From tfrecipes.com
CITRUS SPICE COOKIE TWISTS KOULOURAKIA PORTOKALIOU RECIPE
From share-recipes.net
KOULOURAKIA RECIPE (GREEK EASTER COOKIES) - MY GREEK DISH
From mygreekdish.com
You'll also love