Koulourikia – 25 Days of Christmas Cookies

My husband’s family emigrated to the US from Greece in the early 1900’s.  If you know anything about Greeks, you know they love to entertain, they love to share a meal with friends and above all they love their families.  This traditional Twisted Sesame Butter Cookie recipe for Koulourakia is enjoyed by all and served in almost every Greek home at anytime for any reason.  Stop by for a cup of coffee or tea?  You get Koulourakia.  Invited for Christmas or Easter? They serve Koulourakia. Leaving for college?  They pack you a box of Koulourakia.  You can purchase them in any Greek bakery but for me our cousin, Myrsine’s homemade koulourakia are the best!


Myrsine’s Yummy Koulourakia – Twisted Cookies

Makes approximately 100 cookies


  • 1 pound butter, room temperature
  • 1 cup Crisco
  • 2 cups sugar
  • 4 eggs
  • ½ can evaporated milk (2/3 cup)
  • 1 teaspoon vanilla
  • 1 ½ box cake flour (12 cups)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Sesame seeds
  • 1 egg beaten with 1 tablespoon water for egg wash



  1. In the bowl of a stand mixer using the paddle whip butter, shortening and sugar till creamy, about 3 -5 minutes.
  2. Add eggs one at a time beating after each one.
  3. Then add canned milk and vanilla and mix to fully incorporate.
  4. Sift together one box (8 cups) of the cake flour with the baking powder and soda.
  5. Add sifted flour mixture and blend well.
  6. Add ½ box of cake flour then cover (you may have to mix the remaining 4 cups of cake flour in a larger mixing bowl.  My 5 quart Kitchenaid mixer bowl is not big enough.)
  7. Let dough rest for 1 to 2 hours before forming the twists.
  8. Preheat oven to 350F. Line baking sheets with parchment and set aside.
  9. Using 2 tablespoons of dough, roll dough into 6 – 7 inch long rope then form twisted cookies by folding the rope in half to double, then twist the doubled rope and lay on prepared sheet pans about 1 inch apart.
  10. Brush with egg wash and sprinkle with sesame seeds before baking.
  11. Bake at 350F for ½ hour or until lightly browned.
  12. Cool completely on wire rack.
  13. Store cookies in airtight container at room temperature for up to one month, if they last that long.
  14. Enjoy!20171211_205325.jpg

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