As Doug and I continue to explore Charlotte, NC and the surrounding around, we tend to seek-out Greek and Middle Eastern stores and
establishments (meaning restaurants).
Agora Greek Market on the east side of Charlotte which offers lots of goodies –
spices, sweets, oils, cheeses, even family-sized packages of frozen pastitsio,
moussaka, and baklava!
|The cookies we bought at the Agora|
We purchased a few items including a bag of Greek sesame seed-olive
oil cookies called Ladokoulouro, a product of Crete. Once home, it was
imperative that we sample the cookies right away. I put on a pot of coffee and
opened the bag of cookies. We found them to be not too sweet – which we liked, with
a gentle hint of cinnamon and cloves, and a pleasing crunch – just right for dunking
into our coffee.
way too often, I thought it wise to find a recipe for Ladokoulouro to make at
home. I searched several recipes online and pieced one together that made sense
at making Ladokoulouro …
|My version of Greek-Style Sesame Seed-Olive Oil Cookies – Ladokoulouro|
be too much. Next time I’ll cut it down
to about 1 cup.)
equal 1 cup liquid
|Wet ingredients (L); Dry ingredients (R)|
soda, baking powder, salt, cinnamon and cloves until blended.
juice, water, orange zest, sugar, vanilla and cognac (if using) until well-
|Whisking together the wet and dry ingredients.|
whisk to combine. At this time you may add additional flour, but not more than
5 cups total.
your hands to combine.
|Folding-in the sesame seeds.|
until combined. (NOTE: Alternately, before baking, you could dip the
shaped cookies into the sesame seeds, pressing so seeds adhere, but this will be more time-consuming.)
don’t panic! Set it aside for 10 minutes or so. You’ll find that the dough will
become quite workable.
|Unbaked log-shaped cookies|
logs and placing them on a parchment-lined baking pan. You can also create a
doughnut-shaped cookie by taking the walnut-sized ball, placing it on the
parchment-lined baking sheet, flattening it, and making a hole in the
center with your finger. Personally, I liked the doughnut-shaped cookies better than the logs. They came out crispier – just the way I like it!
|Unbaked doughnut-shaped cookies|
the cookies become slightly browned around the edges and top.
of cookies at a time, rotate the trays halfway through the baking time by
switching the bottom tray to the upper rack and the top tray on the bottom.
This will ensure even baking.