In Greek: κρασοκούλουρα, pronounced krah-so-KOO-loo-rah
This cookie dough is easy to work with, and can be shaped into rings, spirals, the letter “s” or other shapes, and if you’ve got kids in the kitchen, this could become a favorite. The cookies store well.
Cook Time: 30 minutes
Total Time: 30 minutes
- 1 cup of white wine
- 1 cup of sugar
- a pinch of salt
- 1/2 cup of seed oil (sunflower, flax)
- 1/2 cup of olive oil
- 2 tablespoons of sesame seeds (toasted or not)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 2 tablespoons of lemon juice
- 1 teaspoon of baking soda
- approximately 8 cups of all-purpose flour
- 2 teaspoons of baking powder
- extra sesame seeds
Preheat oven to 340°F (170°C).
Beat together the wine, sugar, salt, oils, cinnamon, cloves, and sesame seeds. Transfer to a large bowl or pan. Dissolve the baking soda in the lemon juice and stir in.
Sift the flour with the baking powder and start by adding 5 cups to the mixture. Mix with hands. Continue adding flour, kneading, until the dough doesn’t stick to the hands. (Don’t use all the flour if it isn’t needed.) Knead until the dough is soft, about 8 minutes.
To make spirals: Take a piece of dough about the size of a small egg and squeeze a few times to soften. Scatter a few sesame seeds on the work surface and roll dough through the seeds into a strip about 8-9 inches long. With the strip on the work surface, wrap into a spiral shape, tucking the end under the cookie.
To make rings: Take a smaller piece of dough and roll out as above into a strip about 7 inches long. Form into a ring and pinch the ends together with wet fingers.
To make “s” shapes: Take a larger piece of dough and roll out as above into a strip about 10 inches long. Working from both ends, wrap the spirals in opposite directions until they meet in the middle.
Place cookies on a nonstick or lightly oiled baking pan and bake at 340°F (170°C) for about 30 minutes. Test for doneness (taste test).
Yield: about 50 spirals