This week’s recipe is another ode to my Greek husband and his family. This cookie, in Greece, is treated as the every meal cookie. It’s one that in it’s most chameleon like state, has the ability to fluidly transfer from breakfast to dinner.
Although I guess that’s the way life is sometimes, we are sometimes required to be chameleons throughout the day. I often find myself required to take on a variety of roles throughout my normal work day, everything from mom, to teacher, to cheerleader, to motivator, to personal secretary to employee, and so on. However, I might find it easier to manage some of those roles if I had this cookie along for the ride, every day…
The lovely thing about these cookies is their ability to fill a need throughout the day. They are a wonderfully, simple dessert, and also a perfect breakfast when coupled with tea or coffee. Even better when they are shared with a friend, while enjoying said beverage.
The addition of the Meyer lemon is completely optional. If you’re not a lemon fan (although the taste is so delicate it’s almost missed) feel free to add a tbsp of bourbon or rum instead. Or, you can leave them plain. Either way, these deceptively light cookies are sure to help you transform into whatever role needs to be fulfilled at the moment.
Meyer Lemon Koularakia
Makes 6 1/2 to 7 DOZEN, so make these when you have a big event. Or you can make them ahead of time and then freeze them. They freeze beautifully.
1 1/2 c sugar
1 c vegetable oil
2 Tbsp lemon juice (I probably did about half a lemon)
zest from 1 lemon
5 c sifted all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
evaporated milk for glaze (you can also use a mixture of powdered sugar and milk).
Heat oven to 350 degrees, line 2 large cookie sheets with parchment paper.
Using a stand mixer, or hand mixer, beat eggs until fluffy, add sugar and continue beating for 5 minutes on medium-high speed (this is when I zested and juiced the lemons). Lower the speed to low and gradually stream in the oil and lemon juice, you can also add the extract at this point. Continue beating for 10 minutes. Sift dry ingredients together. After the egg mixture has been mixed for 10 minutes you can gradually add the dry ingredients, blending thoroughly. This should come together more as dough, than batter. So it will need to be easily kneadable.
Pinch off small pieces (about 2-3 inches) of dough and roll into strips about 5 inches long and 1/2 in thick. Shape as desired (you can use my pictures as a guide). Place on the prepared cookie sheet and bake for about 15 minutes, until lightly browned.
*In the original version, you are to brush the cookies with evaporated milk before putting them in the oven. Which is still an option; however, if you’d like a sweeter addition, mix together milk and powdered sugar to brush on top of the cookies once they are fully cooled.