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Greek Easter cookies with lots of fun and without ammonia

April 21, 2011

I was looking for them and now I found them!

Easter cookies without ammonia. Well, there’s nothing wrong about ammonia I just don’t like the smell of it when baked.

So, I found this recipe by Evi Papadopoulos which promised soft and crispy cookies, called my friends-moms with their offsprings for help and fun, I warned my neighbours not to worry about what they would hear from my apartment, we picked up our sleeves and started shaping cookies.

The result:

  • my home was smelling butter, orange and vanilla,
  • my friend M. was chasing young F. not to eat raw dough,
  • so did C. with her own young man H. trying to catch him before taking down the whole apartment,
  • my little friend M. was shaping cookies
  • I was shooting, shaping, baking, trying not to step over any youngster

and after all these, ate some cookies and lay our legs over the small table to relax…

Click on the Easter 2011 slideshow for more shots!  “Easter 2011

Many happy returns!


  • 2 cups of white fine sugar
  • 4 eggs +1 for spreading
  • 250 gr fresh butter in room temperature
  • ½ cup of squeezed fresh orange juice
  • ½ cup of fresh milk (full fat)
  • 4 vanillas powder (I used a nice mixture of vanilla-orange that I found at the supermarket -2 sachets)
  • Zest of one orange
  • 1 kg all purpose flour
  • 4 tsp (not full) baking powder
  • ½ tsp salt
  • ½ tsp baking soda


1.      Beat in the mixer butter and sugar for a while until you get a soft cream.

2.      Add eggs one by one, vanillas and zest and keep on beating.

3.      Dilute baking soda into the orange juice, let it froth and add it in the mixture along with milk while beating. Turn the mixer off and replace the beaters with the dough ones.

4.      Sift the flour with the baking powder and salt and add little by little this flour mixture into the mixer bowl while beating again. Add it all, until you get a soft dough that just comes unstuck from our hands. Don’t beat it more if you want it to remain soft! Put it in the fridge for 30’ and preheat the oven at 356ο F.

5.      Take the dough out from the fridge, pick up your sleeves and start moulding cookies in whatever shape you like: traditional or not, but small no matter what because they will double in size when baked! Put them on a baking sheet covered with baking paper –with a distance among them- spread them with some beaten egg and bake them in the medium rack for 20’ or until they are golden.

6.      Enjoy the comfort smell, grab a cookie as soon as it comes out of the oven and dip it in your coffee!

You might also like:

Chocolate cookies filled with melted chocolate

Melomakarona: traditional greek honey Christmas cookies

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