Kolouria (Theia Evelyn)

Ingredients

Ingredients

• - 1 lb sweet butter (unsalted)
• - 6 to 7 cups flour, sifted (King Arthur’s)
• - 1½ cups sugar
• - 3 eggs
• - ½ teaspoon baking powder per cup of flour (so roughly 3 to 3½ teaspoons total)
• - 1 teaspoon vanilla

For the glaze:

• 1 egg, beaten
• A little milk

Method

Beat the butter until fluffy and light in color, then add the sugar and keep beating.

Add the eggs and vanilla.

Add a little flour and mix, then the rest of the flour — 6 cups.

Make a very soft dough. If you need more flour, add the last cup very little at a time. You probably won’t need all of the last cup.S

hape into twisted cookies or any shape desired.

For the glaze: Beat 1 egg with a little milk and brush the tops of the cookies before you bake them.Bake in a 350°F oven for 25–35 minutes (25 is the sweet spot) until golden in color.