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Greek Honey-Dipped Cookies
(Melomakarona)

 

 

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Greek Honey-Dipped Cookies
(Melomakarona)
Bon Appetit October 1988

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"These traditional Greek cookies go back hundreds of years.  My Aunt Maria
taught me how to make them using 'a pinch of this and a handful of that.'
So many people have asked me for the recipe that I finally sat down with her
one afternoon and measured while she poured, mixed, chopped and stirred.
The cookies will keep for weeks if stored in an airtight container in a cool,
dry place, but around my house they disappear the day they're baked."
Georgia Vasila

Syrup:
1 cup water
1/2 cup sugar
1 cinnamon stick
1/2 cup honey

Dough:
2 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted
1 egg yolk
1/4 cup sugar
2 tablespoons fresh orange juice
1/8 teaspoon baking soda
2 ounces (1/2 cup) walnuts, coarsely chopped
2 ounces (1/2 cup) walnuts, finely ground
1/4 teaspoon [ground] cinnamon

For syrup:  Cook water, sugar and cinnamon in heavy medium sauce-
pan over low heat, swirling pan occasionally, until sugar dissolves. In-
crease heat and bring to boil.  Reduce heat and simmer 20 minutes.
Stir in honey. Cool syrup.  Discard cinnamon stick.
For dough
:  Preheat oven to 350 degrees F.  Sift flour, baking powder
and salt together. Using electric mixer, beat oil, butter and yolk until
smooth. Blend in sugar. Mix in juice and baking soda. Add the chopped
nuts. Add dry ingredients and stir until just blended. Form dough into
2 1/2-by-1-inch logs, using about 1 tablespoon for each. Arrange on
ungreased baking sheets.  Bake until light brown, 30 minutes.
Combine ground walnuts and [ground] cinnamon in small bowl.
Using slotted spoon, dip each hot cookie into syrup and place on
rack. Sprinkle tops with ground-nut mixture. Cool completely.
Store in airtight container.
Makes about 30.
 

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