Today I am going to share with you a recipe for the most perfect cookie or biscuit ever. These are traditionally easter cookies served along side the dark red eggs. My mom, we refer to her as Yia-yia, has made these cookies for as long as I can remember and they appeal to people of all ages, a mildly sweet crisp cookie that are an excellent compliment with tea, coffee or milk. You can dunk them without fear of loosing it in hot liquid. They travel very well too!
Yia-yia comes to visit every so often and when she does, we bake a huge batch of these. It seems this is the only way to do it. Store them in a dry place and they will last for a while - though we seem to go through them.
1 5 lb. bag all-purpose flour
2 1/2 to 3 cups sugar
1 lb. butter (room temperature)
1 dozen eggs (room temperature)
12 teaspoons baking powder or 4 tbsp. (I don't mess with my mom's logic, she says 12 tsp. I obey)
1 tsp baking soda
1 tbsp vanilla
1 tsp sea salt
You will need a large mixer and then a very big bowl ( I usually use one of my big stainless steel soup pots )
In the large mixer - cream the butter and sugar together until you get a creamy texture. Once this is done add the eggs one or two at a time and incorporate them into the butter mixture. ( I crack the eggs into a large measuring cup first. ) Add the vanilla, mix, then add the salt, baking powder and baking soda and mix well. I know it sounds wierd but it works.
Pour about half of the bag of flour into a large bowl or pot and make a well in the center. Into this well you are going to add the wet ingredients and begin mixing with your hands. Hands are the best utensils for mixing this dough.
As soon as the dry ingredients absorb the wet add more flour until you have a non sticky dough. NOT dry or flaky OR wet and sticky - it should be like play-dough.
Heat the oven to 350 degrees and make sure the rack is in the middle of the oven.
Ready to Roll!
Take about 1 to 2 tablespoons of dough and roll into a rope, like so.
Then make a coil. Just in half and twist.
line them up on a large baking sheet and bake them for 20 to 25 minutes, until they come out slightly red as Yia-yia says.
Take them out and let them cool before storing them in your cookie jar.
A perfect snack for anytime in the day. Enjoy!