Melomakarona - Greek Honey Cookies

Soft, syrup-soaked Greek Christmas cookies made with olive oil, orange and warm spices, dipped in honey syrup and topped with walnuts. They keep for a month.

Course Dessert

Cuisine Greek

Prep Time 30

Cook Time 20

Total Time 50

Servings cookies

Calories 307kcal

Author by Jenny Skrapaliori Graves

Equipment

Medium saucepan
Mixer (hand mixer or tabletop)
Rimmed baking sheet
citrus squeezer

Ingredients

Cookies

1 cup + 1 tablespoon extra virgin olive oil 250 ml
1 cup + 1 tablespoon sunflower oil (or any neutral oil) 250 ml
⅔ cup 160 ml fresh orange juice
1 tablespoon orange zest from about 1 large orange
1 cup sugar 200 g
7 cups all-purpose flour, spooned and leveled 900 g
2 tablespoons baking powder
1 tablespoon baking soda
1½ teaspoons ground cinnamon
⅓ teaspoon ground cloves

Syrup

1¾ cups 400 ml water
2 cups 400 g sugar
1 cup 300 g honey
1 cinnamon stick

Toppings

1 cup walnuts finely chopped
1 cup honey for drizzling

Instructions

Make the syrup first: put the water, sugar and cinnamon stick in a saucepan and bring to a boil, stirring until the sugar dissolves. Add the honey, stir and simmer for 10 minutes. Set aside to cool completely.
Preheat the oven to 410°F (210°C). Line 2 large baking sheets with parchment paper.
In a stand mixer fitted with the paddle, mix the olive oil and sunflower oil on low.
Add the flour gradually, then the cinnamon, cloves, baking powder, orange zest, sugar, orange juice and baking soda. Mix only until a soft dough comes together. Don't overmix.
Shape the dough into ovals about 2 inches long. For texture, press each cookie against the side of a grater or prick it with a fork. Place on the baking sheets.
Bake for [15–20] minutes, until crunchy and deep golden brown.
While the cookies are still hot, dip them in batches into the cold syrup for 10–15 seconds. Lift them out and drain on a wire rack.
Drizzle with honey and sprinkle with chopped walnuts.

Notes

- Don't overwork the dough. Mix it briefly and shape it gently. It should feel soft and oily, like play dough. Overworked dough tastes floury and won't soak up the syrup.
- The cookies must be hot and the syrup cold when you dip them. Keep them in the syrup for 10–15 seconds, then drain on a wire rack.
- No sunflower oil? Use canola or vegetable oil.
- Store airtight at room temperature for up to 1 month, or freeze.

Nutrition