Easter Cookies-Greece

Although “Western” Easter was last Sunday, tomorrow marks Orthodox Easter. The Eastern Orthodox Church is the second largest Christian denomination in the world, with its followers mainly in Central and Eastern European countries such as Greece, Russia, Bulgaria, and the Ukraine.

In Greece, Easter preparations begin on Holy Thursday when the traditional Easter bread, tsoureki, is baked and eggs are dyed red.

On Easter Sunday in Greece, the main meal of the day is is whole roasted lamb or goat (kid) to represent the Lamb of God. It is accompanied by many dishes as well as Greek wines and ouzo, the national drink of the country. It is a festive celebration for all.


Although I am not Eastern Orthodox, I still thought it would be nice to mark the Easter celebrations with a recipe from my The Book of Greek Cooking cookbook for Easter cookies, in honor of my paternal heritage as my great-grandparents were of the Eastern Orthodox faith.


Easter Cookies

2/3 cup walnuts

1/2 cup sunflower oil

1/2 cup superfine sugar

2 tablespoons dried currants

1 egg

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon vanilla extract

powdered sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets. In a food processor, chop walnuts finely. In a bowl, mix together walnuts, sunflower oil, sugar, currants, and egg.

Sift in flour and baking powder. Add vanilla extract. Stir together to form a firm paste, adding more flour if too soft.

Roll mixture into small walnut-size balls, flatten slightly and place on prepared baking sheets. Bake 10 minutes, or until crisp and golden. Transfer to wire racks to cool. Dust with powdered sugar as they cool.

Makes about 14.

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