Grandma’s Easter cookies

My memories from Easter are filled with these cookies or almost these cookies. Grandma’s cookies, my mother’s cookies that are, are slightly different from the commonly made Easter cookies. To be honest, when I ate the “normal” Easter cookies, when I was older, I didn’t really love them. It could be the power of habit and nostalgia, it could be that no Easter cookie is as crunchy as my mother’s, who knows? I’ve grown up with these Easter cookies anyway, or “tsourekakia” as we called them in our house. Crunchy, buttery, and delicious. That’s exactly what I tried to make, in a healthier version. After Grandma’s olive oil cookies made by Mom, now I’ll be giving you Grandma’s Easter cookies made by Mom. Little and large hands loved them, so don’t misjudge them as cookies only for children.

Similarities and differences

• My mother wouldn’t even think of making Easter cookies with oranges. Orange means Christmas, as we learned in our house, so you won’t find any orange in this recipe. If you really want to, though, you can add some zest. 
• The initial recipe called for plant-based butter and unhealthy vegetable butter. Of course, these were changed. I replaced the plant-based butter with butter made from cow milk and combined it with coconut oil. The result was exactly what I sought, and I was glad to achieve that with my first attempt. 
• Sugar, sugar, and sugar. Yes, the recipe had quite a bit of sugar. I used less and replaced it with coconut sugar so that it’s better for kids. 
• The initial recipe called for baking soda that was dissolved in a bit of milk, and that was a step I kept as it was.

What we are going to need

• Flour. I made our Easter cookies in two versions. In the first version, I used all-purpose flour, and in the second, a combination of all-purpose and whole-grain flour. The second one is the version I’m sharing here. If you want to make it using only all-purpose flour, then you’ll need about 10–20 grams more. 
• Butter. 100% cow butter for our cookies. I don’t use butter often, but when I do, this choice is a one-way street. 
• Coconut oil. I use virgin cold-pressed coconut oil. You can make this recipe using only butter, but the cookies will be softer. 
• Coconut sugar. I didn’t try any other sweetener. You can find coconut sugar everywhere now, in grocery stores as well as stores with organic products. 
• Eggs. They must be at room temperature.
• Vanilla. I used natural vanilla. You can use vanilla extract (1 tsp.) or 1/3 grated Tonka bean. 
• Baking soda and baking powder.

Tips

• The dosages make 2 large baking sheets, about 40 cookies. 
• The dough is soft and pliable. 
• You can make the Easter cookies with a mixer or without. You don’t need to knead too much, just enough until all ingredients are homogenous, and you’ve created a soft and pliable dough.
• I like weighing the dough I use for each cookie, so they can be baked correctly and uniformly. 

See also:

• Κρητικά πασχαλινά καλιτσούνια με αλεύρι Ζην.
• Αγαπημένα pancakes με άρωμα τσουρέκι.
• Χειροποίητα σοκολατένια αυγά.

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