Orange Cookies (Koulourakia)

"At one time, I made these often as a nice treat with a quiet cup of tea. Unlike the other koulourakia recipes posted here, this one is not a butter cookie, rather a nice combination of citrus and walnuts. Though these are traditionally served with a light dusting of powdered sugar, my guess is dipping the ends in chocolate would also work well. More recently tried to reduce the fat by replacing some of the butter, but have not had great results. The addition of applesauce and other fruit purees makes the cookie lose its characteristic crispiness. At best you can swap out 1 or 2 tablespoons of the butter, no more. Preparation time does not include 90 minutes required to chill the dough. This recipe is being posted for the ‘Zaar World Tour."
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Chabear01 photo by Chabear01
photo by Kaarin photo by Kaarin
photo by MsBindy photo by MsBindy
Ready In:
1hr 10mins
30 cookies




  • Preheat oven to 325 degrees. Spread walnuts in a single layer on a ungreased cookie sheet and toast for 5-7 minutes. Stir occasionally to ensure even toasting. Remove from oven and let cool.
  • In a large bowl, combine flour baking powder, baking soda, cloves. Set aside.
  • In a food processor (or blender), combine the lemon and orange zest with the sugar. Process for several minutes, stopping to scrape down the sides. You want the zest to be chopped very fine and well incorporated into the sugar. Add the walnuts and canola oil and continue processing until the walnuts have been pureed into the sugar. Transfer to a small bowl.
  • Place the butter into the food processor and mix for a minute until the butter is light and fluffy. Add the sugar, zest, walnut mixture, egg and egg yolk and either brandy or juice. Process just until these ingredients are well mixed into the butter.
  • Gradually add in the flour, pulsing quickly after each addition. Use as little mixing time at this point as over-processing the dough toughens the cookie. Once mixed, divide dough into two balls, wrap each ball in wax paper and place in fridge for 90 minutes or longer.
  • Preheat (or reheat) oven to 350 degrees. Prepare cookie sheets with a light brush of oil or cooking spray.
  • Take one ball of dough and split in half. Return half to fridge while working with the other. With the half you are working with, pinch off a ball of dough about the size of a shelled walnut. Quickly roll into a rope about 4 to 6 inches long. Ropes can be shaped into rings, horseshoes or an ‘S.’ Place on cookie sheet 2 inches apart. If the dough warms and becomes difficult to handle, return it to the fridge and continue working with another piece of well-chilled dough.
  • Bake cookies for 10 to 12 minutes until they are browned on the edges and just a little golden on the tops. Cool cookies on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Once fully cooled, dust with powdered sugar.

Questions & Replies

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  1. 5 stars all the way. I'm crazy about these. Very unique, fantastic flavor. Not to sweet - the kind of cookie you could eat for breakfast, or with tea. I think they're perfect! I did sub orange extract for the orange zest because I was to lazy to run to the store for one thing, but it worked out fine! I also forgot about the powdered sugar but I don't think they need it. Thanks a lot Toni! Keeper!
  2. These are wonderful cookies! The subtlety of the orange and clove flavors are magic. I did resist Toni's efforts to make us healthy and use all butter, but otherwise did as told. Mine were shaped as capital G's -- a birthday initial. I agree that these might be good with a glaze but they are quite wonderful as they are. A winner, Toni!
  3. Loved the light orange flavor of these cookies, made them in S's and O's, these would go very nicely with some Sambucca. Thank You for sharing this recipe.
  4. These are excellent tasting cookies. I made various shapes from O to S and horseshoes also. Fairly easy to work with if you work fast. Love the texture and flavor. Thanks Toni
  5. Delicious cookies! The walnut puree adds interesting texture and flavor. These would be great with tea. I twisted mine into figure 8's; they were so pretty! I will definitely be using these for my Christmas cookie tray. Thanks for sharing!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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