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Every time I see coloured sugar sprinkles on the grocery shelves, my mind comes back to these traditional Easter cookies.
The name "coddure", crowns, comes from the Greek "Kollura" and indicades an Easter cookies with orthodox origins.
These cookies were produced by shepherds, brought with them during their travels through the countryside and the crown shape made them easy to hang on their arms. In the past young girls used to offer heart-shaped cuddura as a love message for their boyfriends.
On Easter time my mother used to spent one whole day baking this cookies, never alone, always with a couple of friends.
I spent the time playing in the kitchen where dozen and dozen eggs were boiled and kilos of flour kneaded with sugar and lard.
Then the dough were cutted out using several cardboard shapes: hearts, crowns, bells, rabbits.
It was a ritual, perpetued each year, always the same. "Coddure" were the Easter present for relatives, friends, neighbors.
A cookies swap, like a sort of chain and chatting each other about the best dough, the prettiest decorations and shapes was part of the game.
And also sharing different versions of the recipe, even if the year after everyone would have made cookies always following their own one !
500 g. all purpose flour – 100 g. sugar – a pinch of salt - 125 g. cold butter, cutted in cubes –- 1 egg yolk – 8 eggs, hard boiled - coloured sugar sprinkles
In a big bowl mix flour, sugar and a pinch of salt. Using your finger points "pinch" butter and dry ingredients until you will obtain a mix similar to wet sandy. Gradually add as much water is necessary obtain a smooth and elastic dough. Wrap in cling film and let it rest for 30 minutes.
Pre-heat the oven to 180 degrees. On a floured wooden board roll the dough and cut out your favorite shapes. In a small bowl beat the egg yolk with tow spoons of water. Use this mixture to brush your cookies, place one hard boiled egg in the middle. Decorate with the sprinkle and bake for 20/30 minutes.
For 6/8 pieces