Company Koulourakia
Crispy and buttery Greek koulourakia cookies with a hint of almond and vanilla, perfect for holidays or tea time, appealing to those who enjoy traditional baked treats.
Ingredients
Instructions
- Cream together the butter and sugar until well blended.
- Add the egg yolks and continue creaming well.
- Mix in the dissolved baking powder and baking soda.
- Add the almond extract, vanilla extract, and salt, mixing thoroughly.
- Remove the mixture from the mixer.
- Gradually add the flour by hand until the dough is very soft.
- Shape the dough into S-shaped cookies.
Tips & Substitutions
For a richer flavor, consider using half butter and half margarine. If you want to experiment with flavors, you can substitute the almond extract with orange or lemon zest for a citrusy twist. Make sure the butter is at room temperature for easier creaming. If the dough is too sticky, add a little more flour until it reaches the right consistency.
Serving Suggestions
These delightful S-shaped cookies are perfect for serving alongside tea or coffee. For a festive touch, you can dust them with powdered sugar before serving. They also pair beautifully with Sherry Custard for dessert. Consider arranging them on a platter with a selection of other cookies, like Nut Tocies, for a charming dessert spread.
Storage & Reheating
Store leftover Koulourakia in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to three months. To reheat, simply place them in a preheated oven at 350°F for about 5-10 minutes to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Company Koulourakia contains roughly 161 calories, with 2g protein, 20g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2404mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg yolks?
While you can use whole eggs, the texture may change slightly. Using just the yolks results in a richer and softer cookie. If you prefer using whole eggs, try reducing the amount of flour slightly to maintain the dough's consistency.
What can I do if my dough is too dry?
If your dough feels too dry, add a bit more warm milk, one tablespoon at a time, until it reaches the desired softness. Alternatively, you can also incorporate a small amount of vegetable oil to help bind the ingredients together without altering the flavor significantly.
How can I make these cookies more visually appealing?
For a decorative touch, you can brush the shaped dough with beaten egg before baking for a shiny finish. Adding colorful sprinkles or chopped nuts on top before baking can also enhance their appearance and texture, making them more festive.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).