Chocolate Koulouria
Preheat oven to 350 degees
Grease 2-3 cookie sheets
Makes a big batch of cookies. Recipe can be cut in half.
1 pound unsalted butter
3 cups granulated sugar
1 tsp. vanilla
1 tsp. almond extract
rind of one orange grated
10 large eggs, beaten
1 jigger whiskey
Sift all dry ingredients
4 teaspoons baking powder
10 cups flour
2 cups cocoa powder
Glaze:
2 cups powder sugar
1/2 tsp. powder egg white
Add water to get a medium/thin consistency
Chocolate Sprinkles
Melt butter and cool. Beat with sugar until light and fluffy. Add vanilla and almond extract. Add orange rind. Beat until incorporated. Add eggs, whiskey beat well. Continue beating until all are blended well. Add sifted flour/cocoa one cup at a time being careful to blend thoroughly. Knead well and make a 5 inch rope and twist. Place on greased cookie sheet. Bake 350 degrees for about 15 minutes. Cool completely. Make Glaze in a bowl and mix ingrediets for glaze with a whisk until desired consistency is reached. Dip top half of cookie in glaze and sprinkle with sprinkles.
Special note: If dough is too sticky add a little extra flour just until dough is not sticky and you can roll into ropes and twist. Be prepared to make extra glaze if needed.
