Easter cookies
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THE EXPERIENCE
recipe by:
Cool Artisan
traditional
contemporary
Level of difficulty
Time needed 60 minutes

INGREDIENTS

250 gr. DODONI cow butter...

250 gr. white sugar...

zest of 2 oranges...

1 tsp vanilla...

1/4 tbsp. mastic...

1 pinch of salt...

2 eggs...

60 gr. fresh orange juice...

1 teaspoon baking soda...

680 grams all purposes flour...

5 gr. baking powder...

PREPARATION

Sift the flour with the baking powder in a large bowl. Alternatively, you may beat them with an eggbeater. Put the butter with the sugar in the stand mixer and beat with the eggbeater attachment until the mixture becomes creamy, about 8 minutes. Add orange zest, vanilla, mastic and salt. Add the eggs one by one, beating the mixture very well to incorporate the previous egg until the next one comes in. Mix the baking soda with the orange juice to froth and add them to the stand mixer. Beat the mixture on low speed while adding the flour in small portions. As soon as you see that it has absorbed the last dose of flour, stop beating because otherwise, the cookies will come out hard.

EXECUTION

Cover the dough with a clean, cotton towel and let it rest for 20 minutes.
Preheat the oven to 160°C in air. Put all the ingredients for the egg solution in a small bowl and beat them. Shape the cookies into braids and transfer them to pans covered with baking paper. Leave about 5 cm between the cookies because they will get bigger during baking.
Cover with egg solution. Bake in a preheated oven at 160°C in air for 23-25 minutes.
Take them out directly and leave them to cool down. Store them in an airtight container for up to 20 days.