Description
Melomakarona are traditional Greek cookies, infused with citrus and spices, and soaked in honey for a delightful sweetness.
Ingredients
Units
- 1/2 cup (118g) softened butter
- 3/4 cup (180ml) olive oil
- 1/2 cup (115g) sugar
- 1 tbsp lemon juice
- Juice and zest of one orange
- 1 tsp vanilla extract
- 3 cups (710g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
Walnut Topping
- 1/2 cup (120g) chopped walnuts
- 1/4 tsp ground cinnamon
Honey Syrup
- 1/2 cup (118ml) honey
- 3/4 cup (180g) sugar
- Juice of half a lemon
- 3/4 cup (175ml) water
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixer on medium speed, cream the softened butter until smooth. Reduce the speed and slowly stream in the olive oil, mixing until well combined.
- Add the sugar to the butter and oil mixture and continue to cream until light and fluffy. Mix in the vanilla extract, lemon juice, orange juice, and orange zest.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Shape the dough into small oval cookies, about 1 1/2 inches long, and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the cookies are golden brown, rotating the baking sheet halfway through. Let the cookies cool slightly before dipping them in the syrup.
- Spread the chopped walnuts on a sheet pan, sprinkle with the ground cinnamon from the Walnut Topping, and toast in the 350°F (180°C) oven for 3-5 minutes until fragrant, watching closely so they don’t burn.
- Combine the honey, sugar, lemon juice, and water in a 2-quart saucepan over medium-high heat.
- Bring to a boil (the mixture will bubble vigorously) and cook for 4-5 minutes, until the syrup has reduced slightly and the bubbling begins to subside.
- Reduce the heat to low. Working in batches, submerge the cooled cookies in the syrup, then transfer them to a wire rack to drain off the excess.
- Sprinkle the cookies with the toasted walnut-cinnamon topping and let them dry for at least 2 hours before storing.
Notes
- These cookies pair wonderfully with a slightly bitter ale like an Oatmeal ESB, which enhances the warmth of the spices.
- Store the cookies in an airtight container for up to a week.
- You can substitute walnuts with pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg