Recipe - Koulourakia (Greek Easter Cookies)

Theresa Grant, HWWK11b
2 One fourth cup Flour
1 One fourth teaspoon Baking powder
One fourth teaspoon Salt
One half cup Butter, softened
1 cup Powdered sugar
2 tablespoon Brandy (or milk)
1 teaspoon Vanilla
1 Egg yolk beaten with 1 tbl
milk for glaze
3 tablespoon Sesame seed

DESCRIPTION: These golden twists are usually baked on Holy Thursday.

Preheat oven to 375. Beat together butter and sugar until light and fluffy.
Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt,
mixing well after each addition. Working with rounded teaspoons of dough,
use palms to roll each piece back and forth on a lightly floured surface
until it forms a 6inch rope. Bring ends together to form a hairpin shape,
then gently twist 23 times. Lightly pinch ends together. Arrange 1" apart
on greased baking sheets, brush with egg glaze, then sprinkle with sesame
seeds. Bake 1013 minutes or until golden. Cool on racks. Store airtight at
room temp for 2 weeks. Freeze for longer storage. From "The Joy of
Cookies," formatted by Theresa Grant, HWWK11b.