Description
The Tsapatsaris Family’s Fenekia – Greek Honey Dipped Cookies – have pleased generations. Read more recipes from the…
Ingredients
Units
Scale
- 7 cups (1.68 L) of flour
- 2 heaping tbsp of baking powder
- 2 cups (480 ml) of vegetable oil
- 1 cup (225 g) of Butter, melted
- 1 cup (240 ml) of orange juice
- 1 cup (240 ml) of sugar
- 1 cup (240 ml) of walnuts, chopped
- 1 oz (30 ml) of cognac or brandy
- syrup (below)
- chopped nuts (to add to top)
Instructions
- Sift together flour and baking powder. In a large bowl, combine oil and melted butter. Add orange juice, sugar, 1/2 cup chopped nuts, and cognac. Gradually mix flour into oil-and-butter mixture by hand and knead until a dough is formed that does not stick to the hands. Add more flour if necessary. Shape into small ovals, place on un greased baking sheets, and bake in a 400 degree oven for 10 minutes. Lower oven temperature to 325 degrees and continue to bake for 25 minutes longer or until well browned.
- While in the oven, start on the syrup. Get syrup to a simmer and when cookies come out of the oven, submerge 3-4 cookies at a time. Allow them to remain in syrup for 2 to 3 minutes, remove and place again on baking sheets to drain. Sprinkle with chopped nuts straightaway.
- Eat right away or you can store in airtight tins when cooled. These cookies may be baked in advance and stored, and dipped into syrup as needed. Yield: 12 dozen small cookies.
- Syrup: Combine a 12-oz jar of honey, two cups of sugar, 1 1/2 cups of water, and juice of 1/2 lemon. Bring to a boil and boil for 15 minutes. (Make sure not to over boil, can get too thick..)
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Cuisine: Greek
Nutrition
- Serving Size: 2 cookies
- Calories: 140