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Greek Olive Oil Spicy Cookies (Koulouria tou ladiou)

8 oz glass or cup olive oil
8 oz glass or cup fresh orange juice
Grated rinds of 1 orange and 1 lemon
8 oz glass or cup granulated sugar
2 Tbsp Crisco
1 Tsp heaping ground cinnamon
1/4 Tsp ground nutmeg
1 Tsp baking soda
2 Tsp baking powder
Juice of 1/2 lemon
1 Tsp pure vanilla extract
1 1/2 - 2 oz cognac or bourbon
All purpose flour

Mix olive oil, sugar and melted Crisco (microwave) well in a large
mixer bowl, cover with plastic wrap and place in refrigerator over
night. (She insisted on doing it this way but it works just as
well for me without this step.) The next day, mix well again then
add grated orange and lemon rinds, orange and lemon juices, cinnamon,
vanilla extract, nutmeg, baking soda, baking powder and cognac or
bourbon. Using the mixer, mix well and gradually mix in flour one
cup at a time until it begins to get hard on the mixer to mix.
Then using your hands work in additional flour to where the dough
becomes soft and shiny and not sticky (should be indication that
you are set). Test the dough by pinching off a bit and rolling it
between your two hands. If it is elastic and holds together, you
are okay. If it crumbles in the center, you have used too much
flour. Start rolling out the dough large bits at a time to form
a long rope. Using a knife, cut off what ever length you desire
and either twist it or make a circular cookie and line them up on
a cookie sheet till filled. They are tastier if you roll them out
thin but not too thin. If you have the time and patience, you can
brush a beaten egg(s) on the tops of each of the larger rolled out
ones and sprinkle with sesame seeds. More than one cookie sheet
will be needed, perhaps 3 or 4 depending on how large or small you
make them. Bake in a 350 degree preheated oven for about 15 to 20
minutes or until slightly browned on top. Allow to cool 15 minutes
before removing and storing in a cookie jar.


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