Greek Honey Cookies

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

20m

Yield:

2 dozen cookies

Fill your house with the aromas of honey, orange, cinnamon, and cloves! Also known as Melomakarona, these Greek honey flavored cookies are soft and moist, yet still hold together well. Traditionally enjoyed around Christmas time, you’ll want to bake these sweet treats year-round.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Syrup

1 1/4 cup water
2 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
1 cup honey
3 cinnamon sticks
Zest of 1 orange, no white bitter pith
Pinch cloves

Cookie Batter

3 3/4 cups all-purpose flour*
1 3/4 cup Semolina flour
2 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons orange zest, no white bitter pith
3/4 cup orange juice
4 tablespoons cognac, brandy, or additional orange juice
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon cinnamon (Vietnamese preferred)
1/8 teaspoon cloves
1 tablespoon vanilla
1 cup non-virgin olive oil or vegetable oil
1/3 cup honey
2/3 cup walnuts, chopped in small pieces for decoration

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In a wide saucepan prepare syrup by bringing to a boil water, sugar, honey, cinnamon sticks, orange zest, and pinch of cloves. Boil for 1-2 minutes and remove from heat. Set aside.
Preheat oven to 350°F.
Sift together flour, semolina flour, baking powder, and baking soda. Set aside.
In a bowl large enough to hold remaining dough ingredients, whisk together orange zest, orange juice, cognac, sugar, cinnamon, cloves, vanilla, oil, and honey.
Remove whisk and use a spatula to fold in dry sifted ingredients. The dough will be firm but pliable.
Shape into 2 tablespoon-size balls and then shape into an oval/egg shape. Place on parchment-lined cookie sheets.
Place in oven and bake for approximately 20 minutes or until golden brown.
After a minute or two, or when they are cool enough to handle, drop as many cookies as will fit in the syrup for about 20-30 seconds.
Use a slotted spoon to remove them and place on a wire rack or on plastic food film lined cookie sheets to cool and dry.
Sprinkle immediately with chopped walnut pieces.