Melomakarona Greek Cookie Recipe

Ingredients:

For the Cookies:

• 1 cup olive oil
• 1/2 cup granulated sugar
• 1/4 cup orange juice
• Zest of 1 orange
• Zest of 1 lemon
• 1/4 cup brandy or cognac (optional)
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

For the Syrup:

• 1 cup honey
• 1 cup granulated sugar
• 1 cup water
• 1 cinnamon stick
• Zest of 1 orange
• Juice of 1/2 lemon

For the Topping:

• Chopped walnuts or almonds (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Prepare the Cookie Dough:

   • In a large mixing bowl, combine the olive oil, granulated sugar, orange juice, orange zest, lemon zest, and brandy (if using). Mix until well combined.

3. Mix Dry Ingredients:

   • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground cloves.

4. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

5. Shape the Cookies:

   • Pinch off pieces of dough and roll them into small oval-shaped cookies, about 1 1/2 inches long. Place the cookies on the prepared baking sheets, spacing them apart.

6. Bake the Cookies:

   • Bake in the preheated oven for 20-25 minutes, or until the cookies are golden brown on the bottom. They should still be soft when you take them out of the oven.

7. Prepare the Syrup:

   • While the cookies are baking, prepare the syrup. In a saucepan, combine the honey, granulated sugar, water, cinnamon stick, orange zest, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove from heat and let the syrup cool slightly.

8. Soak the Cookies:

   • Once the cookies are baked and still warm, dip them into the warm syrup, making sure to coat them evenly. Let them soak in the syrup for about 30 seconds to 1 minute, then remove them with a slotted spoon and place them on a wire rack set over a baking sheet to drain off excess syrup.

9. Optional Topping:

   • If desired, sprinkle chopped walnuts or almonds over the top of the cookies while they are still warm and sticky from the syrup.

10. Cool and Serve:

    • Allow the melomakarona to cool completely before serving. They can be stored in an airtight container at room temperature for several days.

11. Enjoy:

    • Serve these delicious Greek honey cookies as a sweet treat during the holiday season or any time of the year. They are perfect with a cup of coffee or tea!

Note: Melomakarona cookies tend to improve in flavor and texture after a day or two as they continue to absorb the syrup. You can also store them in the refrigerator to keep them fresh for longer.