Koulourakia

I did only one thing different this year: used Kerrygold butter. I usually use a typical organic brand. Honestly the butter must make all the difference because these koulourakia are out of this world!

____
Georgia's Recipe:
4 whole eggs
1 egg yolk
1 1/2 c (340g) unsalted butter, softened
1 1/2 c (300g) sugar
1/3 c (75ml) whole milk
3 tbsp brandy
7 1/4 c (900g) flour
4 tbsp baking powder
1/4 tsp cinnamon
1 dash nutmeg
_____
Cream butter well. Gradually beat in sugar. Add eggs and egg yolk one at a time, mixing between each egg. Beat in milk and brandy. Gradually add pre-mixed dry ingredients. Knead until well blended, then cover and set aside for 1 hour.
Preheat the oven to 375 F (190 C). Line baking sheets with parchment.
Using a scant tablespoon of dough for each cookie, roll into a snake and form into twists and/or “S” shapes. Place on prepared sheet and brush cookies with beaten egg.
Bake for 15 minutes, or until lightly golden.
_____
TIPS:
The original recipe called for 8 cups (1kg) flour. I find a little less works best and that the dough should feel slightly oily.
You can use vanilla instead of brandy. Simply use 1 1/2 tsp vanilla and increase milk to 1/2 c (120ml). The original recipe called for 2 c (400g) sugar. I find that’s more than it needs. I have decreased to as little as 230g (about 1 1/4 c) and they’ve still been delicious! I tend to stick to about 300g though.