Koulourakia? Yes, our Greek version of a biscotti. Not too sweet, not too hard, but not too soft either. They are topped with toasted sesame seeds and oh my gosh, sometimes a few of my non-traditional Greek friends actually dip them in chocolate frosting for a modern chocolate twist!
My Cousin Georgia’s Koulourakia
1 pound of butter
1 cup of sugar
1 jigger of whiskey
1/2 teaspoon vanilla
1/4 cup whole milk
3 teaspoons baking powder
6 cups of flour
1/2 teaspoon of milk
DIRECTIONS: Cream together butter and sugar for 20 minutes, yes, 20 minutes. Add whiskey, vanilla, 2 eggs, milk and baking powder. Slowly add flour and mix well. Chill 2 hours in the refrigerator. Remove from refrigerator and roll small strips of dough into 5-inch strips. Bring one end down to meet the other and twist. Place on greased cookie sheet. Beat 3rd egg with milk and brush on top of each cookie. Sprinkle sesame seeds on top of the cookies. Bake at 350 degrees for 30 minutes or until top turns golden brown.
Karen and Phil’s Mistletoe Cookies
They spread and get huge as they bake so they need a decent amount of space on the baking sheet. This is an easy and delicious recipe to make.
1 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 cup brown sugar
1/2 cup vegetable oil (I use grapeseed, coconut or olive oil)
2 teaspoons vanilla extract
2 cups rye flour
2 teaspoons baking powder
1/2 teaspoon sea salt, plus more for garnish
DIRECTIONS: In a medium bowl, using a wooden spoon, mix together cocoa, granulated sugar and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. In a medium bowl, combine the flour, baking powder and salt; stir into the cocoa mixture. Fold in the chocolate chips. The dough will be very thick. Form the dough into a log about 2 inches wide. Wrap it in parchment paper and refrigerate for 2-3 hours. Preheat oven to 350 degrees. Remove cookie log from refrigerator and remove parchment paper. Slice the log into 1/4th inch disks and place on cookie sheets lined with parchment paper. Sprinkle with sea salt. Bake in preheated oven for 15 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. Makes 24 cookies
BEST DARN SUGAR COOKIES IN THE STATE OF TEXAS
I created this recipe for the grand opening of “The Texas Barrel” in Humble back in 1987. The store closed a few years after opening, but I bet there are a few people still around that remember the store and my cookies!
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
3/4 cup of sugar
2 tablespoons evaporated milk
1 3/4 teaspoons vanilla
DIRECTIONS: In a large bowl, sift together flour, baking soda and salt. Beat in egg, evaporated milk and vanilla. Still well and chill for at least one hour. Preheat oven to 400 degrees. Roll and cut out dough using Texas- or Christmas-shaped cookie cutters. I usually use a boot, an armadillo, a cactus and a lone star. Place on cookie sheet and bake at 400 degrees for 5-8 minutes. Let cool and frost.