Savory Greek Cookies
Koulourakia Almira

“……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”