Citrus & Spice Cookie Twists (Koulourakia Portokaliou)

• 7 1/2 ounces olive oil
• 3 1/2 ounces sunflower oil (or other seed oil)
• 7/8 cup sugar
• 1 clementine, peel grated (or tangerine peel)
• 8 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 4 1/2 ounces orange juice (freshly squeezed, strained)
• 4 1/2 tablespoons lemon juice (freshly squeezed)
• 1/3 cup cognac (see note in description)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

1. In a bowl, whisk together the flour, baking soda, and baking powder.
2. In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
3. Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
4. Preheat oven to 340u0b0F (170u0b0C).
5. Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
6. Place on ungreased cookie sheets leaving space between, and bake at 340u0b0F (170u0b0C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
7. Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.

olive oil, sunflower oil, sugar, clementine, flour, baking soda, baking powder, orange juice, lemon juice, cognac, ground cinnamon, ground cloves, salt

Taken from www.food.com/recipe/citrus-spice-cookie-twists-koulourakia-portokaliou-423512 (may not work)