These are such amazing cookies for the holidays. They are cakey and a little crumbly and all spiced up for Christmas. I’ve posted other Greek cookie recipes before and today I’m sharing the recipe for most popular Christmas cookie in the whole country. The syrup the cookies are soaked in is flavored with the most delicious Christmas spices and flavors. You’ll love how festive they are and how perfect they are for serving at the holiday season.
Like many Greek desserts, these cookies are soaked in a sweet syrup and topped with finely ground nuts. This helps with their longevity; they can be stored for a few weeks before they are served or given out as gifts. I like to do this because I’m often very busy with my professional life and the family activities when we really hit the December crunch. This leaves me very little time to bake!
The aromatics in these cookies are what truly make them perfectly festive for the season. They can easily be paired with a glass of spiced wine or hot tea. Kids and adults love them, and the whole house smells incredible when they bake.
I like to serve them after dinner on little plates so people can have a few while they digest their meal and catch up. I hope you enjoy these fun Christmas treats and have a great holiday season!
Melomakarona (Christmas Honey Spiced Cookies)
These are truly the most delicious cookies and today I’m giving them a Christmas spice twist!
Makes approx. 3 dozen Cookies
Syrup
2 cups granulated sugar
1 cup honey
1 ¼ cup water
Cookie Dough
½ cup granulated sugar
2 cups extra virgin olive oil
½ cup of cognac or brandy
½ cup of orange juice zest of one large orange
½ tbsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground clove
5 1/2 cups all-purpose flour
Sprinkle on top of cookies 2 cups walnuts 1 tsp cinnamon 1 tbsp Sugar
To make the syrup: In a small saucepan over medium heat, combine the sugar, honey and water and heat until sugar has dissolved – set aside to cool.
Preheat the oven 350 degrees F. Line two baking sheets with parchment paper and set aside.
For cookie dough: In a large bowl, combine olive oil, brandy and stir to dissolve the sugar. Then, add the baking soda to the orange juice and add this and orange zest to the mixture
In a separate bowl mix the flour with baking soda, cinnamon, and clove
Slowly add the flour mixture to the wet ingredients, stirring well to combine everything completely. Mix them well until the flour is no longer visible, but do not overmix.
Use a cookie scoop to make 1 ½-inch round pieces of cookie dough. Roll the cookies into oblong shape that’s about ½-inch thick, leaving 1-inch between each cookie on the baking sheet.
Bake the cookies at 350 for about 20 – 25 minutes until golden brown on the top and bottom
While cookies are baking, using a food processor to grind the walnuts, cinnamon and sugar together – set aside.
When the cookies are done baking allow them to cool for 3 minutes. Then, submerge the hot cookies in cool syrup or pour syrup over the cookies in a deep pan – let them soak for about 20 -30 minutes. They will soak up most of the syrup.
Place the cookies in cookie liners and sprinkle with nut mixture
Cookies will last about a month you can make early in the season and store in an airtight container in a cool dry space. I like to double this recipe and use these cookies for the cookie platters that I distribute to neighbors, friends and teachers for Christmas.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
Kommentare