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Melamakarona (Honey Cookies)



MELAMAKARONA
contributed by our Editor 

   Ingredients [cookies]
    9 cups flour
    3 cups sunflower oil
    1 cup sugar
    1/2 cup orange juice
    1/2 cup cognac (or 2 tsp. cognac flavoring)
    - dissolve 1/2 tsp. baking soda in the cognac/flavoring
    grated peel of 2 oranges
    2 heaping tsp. baking powder
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
   Preparation       [Preheat oven: 400º]
    Mix all ingredients to make the dough. I mix the dry ingredients, put them in a large bowl, and add the oil, juice, cognac to the middle and then knead by hand until thoroughly mixed. The dough is fairly stiff.

    Forming the cookies:
    Take a handful of dough and make it into a ball. Press the dough into the palm of your hand in the shape of an oval. Fold it in half, pinch the ends gently and place on an UNGREASED shallow pan (or cookie sheet with edges to hold in any liquid) with the fold on the bottom.

    Bake at 400 until they start to rise, then decrease heat to 300 and bake for 30 minutes.

    Syrup:
    [Take cookies out of the oven and then make the syrup because you will dip the cookies into hot syrup before coating with crushed walnuts]

    In a wide pot (like a deep frying pan) combine:
    2 cups honey
    2 cups sugar
    2 cups water

    and bring to a boil over medium-high heat for 2-3 minutes. Turn the heat down to low. (As soon as it starts to boil, a foam rises to the top - scoop this off and throw it out.)

    Put cookies (as many as will fit on the bottom) into the pan and use a spatula to hold them down for about 10-15 seconds. Turn the cookies over and hold them down again.

    Place the cookies in a shallow dish BOTTOM UP until all cookies have been drenched in the syrup. When cooled, dip TOP SIDE in crushed walnuts. (Honey syrup should have drained into the top part of the cookie so walnuts stick nicely.) You can also just sprinkle the walnuts over the top. (I use a total of 3 cups of crushed walnuts for this recipe.)

    NOTE: The alcohol content of the cognac evaporates during the cooking leaving a pleasant flavor which is much nicer than the artificial flavoring.

    Yield: 84 cookies


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Graphics © 2001 Nancy Ashe
http://www.adopthelp.com

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