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Easter cookies from Smyrna
Easter cookies from Smyrna
  • Preheat oven to 180* C (350* F) Fan.
  • In a mixer’s bowl, add the butter cut into pieces and the sugar. Beat for 3-4 minutes until the mixture becomes light, fluffy and white.
  • Add the egg yolks, one at a time while beating, making sure to wait for each addition to be completely combined before adding the next.
  • Mix the orange juice and baking powder and add to the mixer.
  • Add the milk, cognac and vanilla extract. Beat for about 3 minutes, until the ingredients are completely combined.
  • Remove mixer’s bowl from stand and add the flour. Mix with a spatula until the mixture becomes hard to mix and then knead with your hands until you create a dough that is fluffy and elastic.
  • Place the dough on a working surface and allow it to rest for 5 minutes.
  • Shape the dough into different shaped cookies and transfer to 30x40 cm baking pans lined with parchment paper.
  • Brush with egg wash.and bake for 18-20 minutes.
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