Melomakarona Greek Honey Christmas Cookies
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"Melomakarona is a Greek Christmas Cookie made with olive oil instead of butter and eggs, and a honey syrup, walnut and cinnamon topping. This holiday cookie is great to make for any of your Christmas and New Year parties, dinners, or gifts to family and friends."
-- @spoonabilities
Recipe

Details

Prep time 20mins
Cook time 25mins
Serves or Makes: 60

Recipe

  • 2 cups Cretan Extra Virgin Olive Oil
  • 1 cup sugar
  • 1/ 2 cup brandy
  • 1/ 2 orange juice
  • 1 zest One orange
  • 1 teaspoons cinnamon
  • 7 1/ 2 cups All-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoons baking soda
  • 2 cups sugar
  • 2 cups Honey Lemon
  • 1 1/ 12 cups water

Method

  • Step 1

    Preheat oven at 350 degrees F.

  • Step 2

    In a large bowl, mix the olive oil, brandy, orange juice, sugar, cinnamon, and orange peel. Stir until sugar is mostly dissolved.

  • Step 3

    In another bowl, sift together flour, baking powder and baking soda.

  • Step 4

    Gradually add the flour mixture to the olive oil mixture.

  • Step 5

    Roll the dough in little balls about the size of a walnut. Press the balls on a grater flattening them like a small pancake. Carefully roll the dough off the grater so that the cookie is in an oval shape with the top having the design of the grater.1

  • Step 6

    Place the cookies on a cookie sheet lined with parchment paper. Bake each batch for about 25 minutes. Cool on cooling racks.

  • Step 7

    Once all the cookies are done, flip them so that the bottom part is facing up, and arrange them tightly in a one or more of the baking pans.

  • Step 8

    For the syrup, bring the honey, sugar and water to a boil and boil for at least 5 minutes.

  • Step 9

    While the syrup is hot, pour it over the cookies, making sure all cookies are covered with syrup. Let the cookies sit for at least 2-3 hours, preferably overnight, with the top side facing down so that they absorb the syrup

  • Step 10

    For the topping, mix the walnuts and cinnamon. Turn the melomakarona right side up again and sprinkle the topping over the cookies.

  • Step 11

    NOTES: This is done so that the honey will be better absorbed as opposed to just shaping the cookie in a solid oval shape.

  • Step 12

    NOTES: Leave soaking over night. They don’t get soggy