Title: Koulourakia (sesame cookies)
 Categories: Greek, Cookies
      Yield: 70 Servings
 
           Karen Mintzias
      1 c  Butter
      1 c  Caster sugar
      1 ts Vanilla essence
      3    Eggs
      5 c  Plain flour
      3 ts Baking powder
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 c  Milk
    1/2 c  Toasted sesame seeds
 
  Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)
  
  Cream butter and sugar with vanilla essence until light and fluffy.
  Beat eggs, reserve 1 tablespoon for glazing and add remainder
  gradually to butter mixture, beating well.
  
  Sift dry ingredients twice.  Stir into creamed mixture alternately
  with milk to form a soft dough.  Knead lightly until smooth. If dough
  is sticky, chill for 1 hour.
  
  Scatter some sesame seeds lightly on one side of pastry board. Shape
  pieces of dough into thick pencil shapes and roll onto the sesame
  seeds to coat lightly or according to taste. Double over rolled dough
  and twist, or form into rings, figure eights or coils. Place on
  greased baking sheets and glaze with reserved egg beaten with a
  little milk. Bake in a moderate oven for 15-20 minutes until golden
  brown.  Cool on a wire rack and store in an airtight container.
  
  Variation:  Roll dough in granulated sugar instead of seeds. Glaze
  lightly with milk.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1
  86302 069 1
  
  Typed for you by Karen Mintzias