Melomakarona Greek Olive Oil Honey Cookies Recipes

Steps:

• Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
• Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
• Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
• In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
• Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
• Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
• Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.

Steps:

• COOKIES ~.
• Preheat oven to 350 degrees F.
• Beat together first 4 ingredients. Sift flour, baking powder, cloves, and baking soda 3 times.
• Add the sifted dry ingredients to the oil mixture and knead gently.
• Pinch off 2 1/2 tablespoons portions of dough and form into little flat oblongs (football shapes). Place on a parchment-lined baking sheet 2-inches apart.
• Bake in oven at 350 degrees F for 30 minutes.
• SYRUP ~.
• Boil honey, sugar, water, and cinnamon for 5 minutes.
• Pour syrup over hot melomakarona cookies.
• Allow to soak for 15 minutes, take them out of the syrup and place on large plate.
• Sprinkle with finely chopped walnuts.