These Greek ribbon-shaped cookies, infused with orange zest and topped with sesame seeds, are traditionally eaten on Easter. Whether you bring them to gatherings or keep them at home, their uniqueness and great taste are bound to please any crowd!
STEP ONE – Preparations
- Preheat the oven to 350°F with 2 oven racks in the middle.
- Lightly spray 2 large baking sheets with canola spray.
- Get out a stand mixer, a medium mixing bowl, and a small mixing bowl.
- Set up 2 cooling racks.
STEP TWO – Make the Batter
1 stick unsalted butter
½ cup white sugar
2 large egg yolks
3 tablespoons half-and-half
1 tablespoon orange zest
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
- Cut the butter into small pieces, add with the sugar to the mixer, and mix on medium speed for 3 minutes.
- Add the egg yolks, half-and-half, and orange zest and mix to combine.
- In the medium mixing bowl, combine the dry ingredients and mix well.
- Add the dry ingredients to the wet ingredients and incorporate by hand without overmixing.
STEP THREE – Shape and Bake the Cookies
1 large egg yolk
1 tablespoon half-and-half
- On a lightly floured surface, roll 1 tablespoon of dough at a time into a 7-inch rope.
- Bring the ends of the rope together and twist to make a ribbon-like shape.
- In the small mixing bowl, combine the egg yolk and half-and-half.
- Use a paper towel or pastry brush to brush the tops of the cookies with the mixture.
- Top with a sprinkle of sesame seeds.
- Bake for 6 minutes.
- Switch the sheets and bake for another 6 minutes until golden.
- Transfer the cookies to the cooling racks and cool for 5-10 minutes.
Recommended Serving Size: 2 cookies
Exchanges: 1 starch, 1 fat