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Ethnic: Melomakarona: Greek Honey-Dipped Spice Cookies (Phoenikia)

Source of Recipe

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Recipe Introduction

In Greek: ìåëïìáêÜñïíá, pronounced meh-loh-mah-KAH-ro-nah Melomakarona (also called Phoenikia, say: fee-NEEK-yah) are a tradition at Christmas. This recipe calls for olive oil and creates a delightful holiday treat. The spice cookies are made with cinnamon and cloves, are soaked in a honey syrup, and sprinkled with sesame seeds, walnuts, and cinnamon. And they disappear as quickly as you can make them.

List of Ingredients

Ingredients:
FOR THE COOKIE DOUGH
12 cups of all-purpose flour
3 cups of olive oil
2 cups of sugar
1/4 cup of brandy
1 cup of lukewarm water
juice and grated peel of 1 lemon
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 tablespoon of ground cinnamon
1/2 tablespoon of ground cloves
1 cup of coarsely ground walnuts (optional)
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FOR THE SYRUP
1 cup of honey
2 cups of sugar
2 cups of water
1 cinnamon stick
juice of 1/2 lemon
10 whole cloves
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FOR THE TOPPING
2 1/2 cups of toasted sesame seeds
1 2/3 cups of walnut pieces
1 teaspoon of ground cinnamon




Recipe

Preparation:
Dissolve baking soda in the lemon juice. In a bowl, combine the flour, sugar, and baking powder, and whisk until well blended.

In a large mixing bowl, combine the oil, water, lemon juice (with baking soda), cinnamon, cloves, brandy, and grated lemon peel. Beat for 2 minutes until thoroughly combined. Continue beating and add two-thirds of the flour mixture, 1/2 cup at a time, beating on low speed until well blended. Change to dough hooks, or use hands when needed. (If using walnuts, add now using dough hooks or hands until well distributed.)

Add remaining flour 1/2 cup at a time, kneading with hands at the end. Dough is ready when it no longer sticks to the hands, about 5 minutes of kneading.

Preheat oven to 355°F (180°C).

To shape the cookies, take a fistful of dough and make it into a log. Press the dough gently with your fingers on one side to flatten slightly. The traditional shapes of the cookies are slightly rounded circles or ovals. (How to shape the cookies with photos)

Place the cookies, finger-marked side down, well spaced in a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place on the middle rack in the oven and bake at 355°F (180°C until browned (about 30-35 minutes}. Remove from the oven and allow to cool completely on baking racks or paper towels.

Combine all topping ingredients and grind coarsely.

The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.

Place all syrup ingredients in a wide pot (like a deep frying pan) and bring to a boil over medium-high heat for 10 minutes. Turn the heat down to low. Remove the cinnamon stick and cloves.

Put in cookies (as many as will fit on the bottom in one layer) into the hot syrup and use a spatula to hold them down for about 10-20 seconds. Once the cookies have been soaked, remove them with a slotted spoon, letting some of the syrup drip, place on a large serving plate in layers, sprinkling each layer liberally with the mixture of ground sesame seeds, walnuts, and cinnamon before adding another layer on top.

Melomakarona are not refrigerated. Cover them well with plastic wrap or store in tins so they don't dry out, and they'll last for several days - if they aren't eaten by then.

Yield: About 80 Cookies

Note: If there's any syrup left over, don't throw it out. It will keep for several days. These cookies move fast and the syrup can be used in the next batch!