Greek Christmas Cookies - Melomakarona
Author: Diane Kochilas - adapted from The Country Cooking of Greece
Recipe type: Dessert
Cuisine: Greek
Serves: 6 dozen
- FOR THE COOKIE DOUGH
- 3 cups extra-virgin Greek olive oil
- 1 cup plus 1 tsp sugar
- 1 tbsp. soda
- ½ cup fresh strained orange juice
- 1 cup water
- 11 cups all-purpose flour
- FOR THE SYRUP
- 2 cups Greek honey
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- Strained fresh juice and 1 strip of zest from 1 large lemon
- FOR THE TOPPING
- Ground cinnamon for sprinkling
- 1½ to 2 cups finely ground walnuts for sprinkling
- Preheat the oven to 350°F
- Lightly oil several baking sheets (or use non-stick silpat sheets)
- In the bowl of an electric mixer outfitted with a whisk, beat the olive oil with 1 cup of sugar at medium-high speed until creamy
- Dilute the baking soda in the orange juice
- Add the orange juice mixture, and water to the olive oil–sugar mixture and whisk for 30 seconds
- Replace the whisk attachment with the paddle attachment
- Add the flour, 1 cup at a time, until a soft, malleable dough takes shape
- Cover with plastic wrap and let rest for 30 minutes
- Shape the dough into oblong mounds, about 2 inch long and 1 inch thick
- Using the tines of a fork, prick the tops lightly to form a decorative pattern
- Place on the oiled baking sheets, mounded-side up, about 2 inches apart
- Bake for about 20 minutes, or until lightly browned
- Remove from the oven, cool slightly in the pan, and transfer to racks to cool completely
- While the melomakarona are cooling, make the syrup
- Combine all the ingredients in a medium saucepan and bring to a boil
- Reduce the heat and simmer for 5 minutes
- Dip the melomakarona in the hot syrup and place on a platter
- Sprinkle with the cinnamon and ground walnuts and serve
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2018/12/greek-christmas-cookies-melomakarona/
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