Description
Melomakarona are traditional Greek honey cookies, cherished especially during Christmas. These soft, aromatic cookies are soaked in a fragrant honey syrup and topped with crunchy walnuts, offering a perfect balance of sweetness, spice, and texture in every bite.
Ingredients
Scale
Cookie Dough
- 3/4 cup olive oil
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons brandy
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1/2 cup finely chopped walnuts
Syrup
- 1 cup honey
- 1/2 cup water
- 1 cinnamon stick
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Oils and Sugar: In a large bowl, whisk together olive oil, vegetable oil, and granulated sugar until the mixture is well combined and slightly creamy.
- Add Flavorings: Dissolve the baking soda in the fresh orange juice to activate it, then add this to the bowl along with the orange zest, brandy, ground cinnamon, and ground cloves. Mix everything until smooth and fragrant.
- Form the Dough: Gradually add the all-purpose flour to the wet ingredients, gently mixing with a spoon or hands until a soft, pliable dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Take small portions of dough and shape them into small oval cookies, then arrange them spaced evenly on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 20 to 25 minutes until they are lightly golden but not overly browned, indicating they are perfectly baked.
- Prepare Syrup: While the cookies bake, combine honey, water, and a cinnamon stick in a saucepan. Simmer the mixture gently for about 5 minutes to create a warm, aromatic honey syrup, then remove from heat and discard the cinnamon stick.
- Dip Cookies in Syrup: Once the cookies come out hot from the oven, dip each cookie into the warm syrup for 10 to 15 seconds to soak them in sweetness.
- Garnish and Cool: Place the syrup-soaked cookies on a tray and generously sprinkle finely chopped walnuts over them. Allow the cookies time to absorb the syrup fully before serving.
Notes
- Do not overmix the dough to maintain the light and tender texture of the cookies.
- Melomakarona taste even better the next day after the syrup has been fully absorbed.
- Store the cookies in an airtight container at room temperature for up to one week to preserve freshness.
