Koulourakia: Traditional Greek Butter Cookies vs Dundee Cake

Both bakes begin identically, creaming butter and sugar until light and fluffy, then beating in eggs one at a time, but they quickly go separate ways. Koulourakia become a soft, pliable vanilla dough, loosened with a little milk, rolled into ropes, twisted into braids or coils, brushed with an egg-yolk-and-milk wash and baked until golden and firm; orange zest is optional. Dundee Cake folds orange zest and generous dried fruit into its batter, gets a crown of blanched almonds and bakes slowly in a low oven. One offers small buttery twists, the other a fruit-packed cake for slicing.