The traditional Greek Easter cookie gets a refreshing twist with vibrant orange juice and zest! Quick and easy to make, this addictive treat is usually prepared around Easter and enjoyed after Holy Saturday, but you may find yourself making it any old time! Goes great with tea.
2 c. unsalted butter, softened
1-1/3 c. sugar
2 large Pittman & Davis Navel Oranges, juiced and zested
Pinch of salt
6 tsp. baking powder
6 c. all-purpose flour (approximately)
1 egg, lightly beaten (for glaze)
Toasted sesame seeds
- Preheat oven to 350°F. Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating after each one. Add orange juice and zest and mix on low. (The mixture will look curdled.)
- Sift flour, baking powder and salt together. Add slowly to butter mixture and knead to make a soft dough (add more flour if necessary).
- Break off walnut-sized pieces onto lightly floured surface and roll to form 7”-long ropes. Fold ropes in half and twist. Place on parchment-lined cookie sheet about 1½“ apart. Brush lightly with egg and sprinkle with sesame seeds.
- Bake until golden in color, 18-20 minutes. Remove from oven and allow to cool before storing in a covered container.