Orange Cookies Koulourakia Recipe

How to Make Orange Cookies Koulourakia

1. Preheat oven to 325°F (160°C).
2. Spread 1 cup of walnuts in a single layer on an ungreased baking sheet and toast for 5-7 minutes, stirring occasionally for even toasting. Remove from oven and let cool completely.
3. In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
4. In a food processor, combine the zest of 1 large orange and 1 large lemon with 1 cup granulated sugar. Process for several minutes, stopping to scrape down the sides, until the zest is finely chopped and well incorporated into the sugar.
5. Add the toasted walnuts and 1/2 cup canola oil to the food processor. Process until the walnuts are pureed into the sugar mixture. Transfer to a small bowl.
6. In the same food processor, beat 1 cup (2 sticks) unsalted butter for 1 minute until light and fluffy.
7. Add the sugar-zest-walnut mixture, 1 large egg, 1 large egg yolk, and 2 tablespoons orange juice (or brandy) to the food processor. Process until well combined.
8. Gradually add the flour mixture to the wet ingredients, pulsing quickly after each addition. Mix until just combined; avoid overmixing.
9. Divide the dough into two balls, wrap each in wax paper, and refrigerate for at least 90 minutes.
10. Preheat oven to 350°F (175°C). Lightly grease or line two baking sheets.
11. Take one ball of dough, cut it in half, and return one half to the refrigerator.
12. Pinch off a walnut-sized piece of dough and roll it into a 4-6 inch rope. Shape into rings, horseshoes, or an 'S' shape.
13. Place the cookies 2 inches apart on the prepared baking sheets. If the dough becomes too warm to handle, return it to the refrigerator.
14. Bake for 10-12 minutes, or until the edges are lightly browned and the tops are golden.
15. Cool the cookies on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
16. Once fully cooled, dust with powdered sugar.