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Author Notes: Greek traditional honey cookies for Christmas season —Lena Grp
Makes about 65 pieces
for the cookies
- 2 cups olive or vegetable oil
- 1 cup sugar
- 4 cups all purpose flour (about)
- 1,5 cups chopped walnuts
- 3/4 cup orange juice
- 1 tablespoon orange zest
- 1/4 cup brandy
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon clove (powder)
for the syrup
- 1.5 cups water
- 1,5 cups honey
- 1,5 cups sugar
- 1 tablespoon lemon juice
- In a big bowl mix oil, sugar, orange juice, brandy, walnuts, cinnamon, clove, orange zest and baking powder.
- Add flour little by little and knead lightly until you have a moderate/soft dough. Preheat the oven to 360° F or 175° C.
- Line a baking sheet with parchment paper (usually for this amount of dough 2 baking sheets needed}. Take a small amount of dough (about the size of a big walnut) and shape it into a small like half moon or oval cookie (about 2,5 inches - 6 cm long, 1 inch - 2,5 cm wide and 3/4 inch - 1,5 cm high). Place the cookies on the baking sheet not too close to each other, because they are going to increase their volume.
- Bake for about 25’-30' until golden brown. Let melomakarona cool.
- In a small saucepan add honey, sugar, water, lemon juice and boil over low/medium heat for 8’. During the boiling of the syrup remove any foam that usually honey produces.
- Pour the hot syrup spoonful by spoonful over melomakarona. Turn them upside down to allow them absorb syrup both sides.
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