Sweet, dense, braided Greek butter cookies, perfect with a cup of coffee or tea! These melt-in-your-mouth sweet vanilla almond morsels are incredibly easy to make and even more delicious to eat! One Koulourakia will just not be enough! Original recipe by Heather Christo.
Preheat oven to 350F. Line a sheet pan with parchment paper or a baking mat, set aside.
In the bowl of a mixer, cream butter and sugar.
Add vanilla and eggs - continue to beat until fluffy.
In a separate bowl, combine flour and baking powder.
Add dry ingredients slowly to bowl of mixer, mixing on low.
Move dough from bowl to a lightly floured surface. Knead with clean hands for a few minutes until dough is smooth.
Take 1-2 tablespoons at a time, roll into a worm shape, then twist the two ends together and place on the lined sheet pan.
Once all cookies have been formed, beat remaining egg and milk together. Use a pastry brush to brush egg was over tops of cookies.
Bake at 350F for about 15-20 minutes, or until golden brown. Allow cookies to cool on a wire rack. Serve with coffee, milk or tea!
Storage: Once cooled completely, store in airtight container for up to 3 weeks. NOTE: This recipe was adapted from a recipe by Heather Christo.