Servings: ~8 dozen

1 cup unsalted butter 1 cup unsalted butter
1 cup Milk 1 cup Milk
6 tsp baking powder 6 tsp baking powder
6 Eggs for dough 6 Eggs for dough
1-2 egg yolks for wash 1 to 2 egg yolks for wash
1 ½ cup sugar 1 ½ cup sugar
9 cups sifted cake flour 9 cups sifted cake flour
6 tsp almond extract 6 tsp almond extract
1 tsp vanilla extract 1 tsp vanilla extract

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, and beat until lightly colored. Add the milk, almond + vanilla extracts, and baking powder. Mixing as you add.
Add the flour, a little at a time, while mixing, until you have a soft, but not sticky, dough.
Cover the dough with plastic wrap and chill 45 min.
While your dough is resting, preheat your oven to 300F
Once the dough has rested, dip your fingers in a little flour and pinch off a 1 inch ball of dough. Roll the ball into a 5 to 7" rope ~¼" thick on a lightly floured surface. Fold the rope in half and twist the two strands together to form the cookie. Continue with the remaining dough.
Place the shaped cookies on a parchment-lined baking sheet, 1 inch apart.
Brush each cookie with the egg wash (1 egg beaten with 1 Tbsp water). Sprinkle the cookies with sesame seeds, if desired.
Bake the cookies for ~30 minutes, rotating your baking sheet halfway through baking time for more even cooking. Cookies are done when they are lightly golden.
Let the koulourakia cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to 3 weeks.
(This recipe makes a lot of koulourakia) so, if you need to, just cover any excess dough while your first batch bakes, so it doesn’t dry out.)

Can also bake at 400 for 20 minutes  Can also bake at 400 for 20 minutes
Original recipe calls for 12 cups cake flour and 3 tsp almond/vanilla  Original recipe calls for 12 cups cake flour and 3 tsp almond/vanilla