Greek Easter Cookies

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Along with spring comes also Easter! In Greece Easter is as important as Christmas, perhaps even more. For the Greek Orthodox Church the resurrection of Christ, which we celebrate during Easter, is the very foundation of our faith. It symbolizes the sacrifice of the Man in order to save the world. It also shows that Christ was the Son of God since He resurrected and went beside His Father.

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During the Holy Week people go to church to participate to the Divine drama. It is during this week that the housewives dye eggs, make cookies and tsoureki for the festive table at midnight on Easter Saturday and for lunch at Easter Sunday.

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Since I will be working until Thursday, I had to expedite a little things up, so I made my cookies and my tsoureki yesterday.

The recipe for the tsoureki you will find it here.

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As far as the cookies are concerned, this year I used the recipe from Stelios Parliaros a very famous Greek pastry chef. His recipes are very precise and have never let me down neither in taste nor in easiness of implementation. These cookies are so crunchy and tasty, I had to stop myself from eating them all. They are extremely easy and if you want to experiment with something new in taste, then do consider making them. You will get a taste of the Greek Easter.

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Today is also my birthday! So, these cookies are my treat to you for celebrating the event. Birthday cake will be following so don’t get too stuffed with these cookies!

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Greek Easter Cookies

Ingredients

400 gr./14 oz. all-purpose flour

200 gr./7 oz. butter (in this case I used real butter and not margarine)

130 gr./4.5 oz. caster sugar

1 egg

40 gr./1.5 oz.  full fat milk

40 gr./1.5 oz. extra virgin olive oil

½ tsp baking powder

1 egg for brushing them on top

Brown sugar for decoration

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Instructions

Let the butter come at room temperature.

Mix everything in the mixer with the paddle until just incorporated. Don’t over mix or the dough will become stiff.

Put the dough in the fridge to rest and get cold.

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Place parchment in a pan and make the cookies.

Brush them with the egg beaten with a few drops of water.

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Sprinkle with crystalized brown sugar or mastic.

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Bake in a preheated oven at 150° C/300° F to 160° C/320° F for about 20 to 25 minutes or until they take a nice golden color.

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I am sending this to Full Plate Thursday hosted by Miz Helen, Around My Kitchen Table and Sugar Me Up hosted by Wendy!

4.9 from 9 reviews
Greek Easter Cookies
 
Prep time
Cook time
Total time
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Cookies
Serves: All the good ones (about 50 small)
Ingredients/ Συστατικά
  • 400 gr./14 oz. all-purpose flour
  • 200 gr./7 oz. butter (in this case I used real butter and not margarine)
  • 130 gr./4.5 oz. caster sugar
  • 1 egg
  • 40 gr./1.5 oz. full fat milk
  • 40 gr./1.5 oz. extra virgin olive oil
  • ½ tsp baking powder
  • 1 egg for brushing them on top
  • Brown sugar for decoration
Instructions/ Εκτέλεση
  1. Let the butter come at room temperature.
  2. Mix everything in the mixer with the paddle until just incorporated. Don’t over mix or the dough will become stiff.
  3. Put the dough in the fridge to rest and get cold.
  4. Place parchment in a pan and make the cookies.
  5. Brush them with the egg beaten with a few drops of water.
  6. Sprinkle with crystalized brown sugar or mastic.
  7. Bake in a preheated oven at 150° C/300° F to 160° C/320° F for about 20 to 25 minutes or until they take a nice golden color.
Notes/ Σημειώσεις
Recipe by Stelios Parliaros

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