Savory Greek Cookies
Koulourakia Almira

This recipe for savory Greek cookies is very intriguing to me because of the ingredients. Although it calls for yogurt which is an acidic item, no baking soda is used to offset the acidity. Baking powder is used here for leavening purpose. What is your thought?

ingredients for savory greek cookies

All purpose flour 3 cups
Baking powder 3 tsp
Salt 1tsp
Unsalted butter, softened ½ cup or 1 stick
Olive oil, softened 1/3 cup
Granulated sugar 2 tsp
Yogurt ½ cup

    creaming butter, oil and sugar

  • Sift flour, baking powder, and salt together, then set it aside.

  • Beat softened butter, olive oil and sugar using an electric mixer until creamy.

  • dough for Koulourakia
    Gradually add the flour mixture, alternate with yogurt, in 2 or 3 stages. Using a spatula, blend all ingredients in well after each addition to make a soft dough. Refrigerate dough for at least 2 hours.

  • When you are ready to bake, preheat oven to 375 degrees Fahrenheit, and line baking sheets with parchment paper.

    shaping Greek cookies by twisting them
  • Roll dough into small pieces of about 6 inch long and ½ – ¾ inch thick, then fold them in half and twist. Place unbaked greek cookies on prepared baking sheets and bake for 15 minutes or until lightly golden.

    Savory Greek cookies

  • Cool these delicious savory Greek cookies completely on wire racks before enjoying them or storing them in an airtight container.

A wonderful thought!

“……This imbalance of acid to base between the ingredients called for in old recipes is something that has always puzzled me. It’s usually the other way around, baking soda and baking powder with no counterbalancing acid. I’m left to presume these early bakers and recipe writers weren’t exactly clear about the chemistry behind their wonders, they just did what their moms told them and persisted with what worked. My own mother’s cooking was remarkably uncreative but nonetheless utterly obedient and so turned out just fine, bless her. I noticed cookies with baking soda stay softer than the same cookies without it. If I was looking for a hard dunkable cookie I might experiment with leaving it out. Here, with the Greek cookie, perhaps they want it to go crispy so left out the baking soda. But what do I know? I’m just learning. That’s why I came here, and now I’m delighted to have discovered you. I do believe this site may be perfect. I can’t imagine it organized better. Thank you. Bookmarked. I emailed my housekeeper with your address because she’s rather good with cookies, she emailed back squealing with delight and glowing warm encomiums. Cheers. Bo”

December 25, 2007

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