SUBMITTED BY: Ewanna K Seremetis-Georgopoulos
This is my take on a traditional Greek cookie recipe to give it color and flavor at the same time.
1 pagkage UNSWEETENED Kool-Aid of our choice dissolved in 1/2 c warm water
3 whole lagre eggs
1.5 cups sugar
1 cup butter or margerine, room temp
1 TBSP baking powder
6 cups all-purpose flour
Cream butter with sugar until light. Add eggs one at a time mixing well after each. Add Koolaid and baking powder. add flour. Dough should be ssoft but not sticky. Allow to rest 5 minutes. Pinch of small bits and roll into pencil sized logs and shape into swrils, twists, s’s elephant ears, or what ever shape you can figure out. Or you can roll out the dough to 1/4 inch thickness and cut using cookie cutters. Bake in 350F (175C) oven until the bottoms are a light sand in color (~15 minutes) store airtight for soft cookies or leave open for crunchy cookies.
Traditional style: replace Koolaid with 1/2 thawed frozen orange or pineapple juice concentrate undiluted.
Makes about 50 cookies.
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