Melomakarona (Greek Honey-Spice Cookies)
Kristy Mucci
Photo by James Ransom
- Serves
- about 60 cookies
- Cook Time
- 2 Hours
I first had these cookies a few years ago at a Christmas celebration with my fiancé's family. They're not too sweet and the sweetness you do taste is honey, mixed with spice and citrus. The texture is fun, too–slightly sandy cookies topped with crunchy walnuts. I look forward to them all year.
Until last week, I was calling these "the Greek honey cookies," but they have a real name: melomakarona. They're a traditional Greek holiday cookie and they're often made with semolina, and a lot of recipes call for olive oil. The recipe my fiancé's cousin, Lisa, graciously shared with me doesn't call for either of those things, but I think they could easily be substituted in (for a more sandy texture, try replacing some of the AP flour with semolina). More importantly, even without those ingredients, these cookies are still my favorite holiday treat around.
Having received these cookies in the mail, I can tell you that they do, in fact, keep for weeks. I also think they get even better with time.
The recipe below is slightly adapted from cousin Lisa's recipe.
Ingredients
Cookies
- 4 cup all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 pound unsalted butter
- 3/4 cup sugar
- 3 egg yolks
- 1/2 cup freshly-squeezed orange juice
- 1 teaspoon honey
- Finely crushed walnuts, for topping the cookies
Honey Syrup
- 1 cup water
- 1 cup sugar
- 1 cup honey
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Directions
Instructions
- Step 1
In a large mixing bowl, whisk the flour, spices, baking soda and baking powder.
- Step 2
Beat the butter until it is light in color and fluffy, about 10 minutes in a stand mixer. Add the sugar and continue mixing for about 5 more minutes.
- Step 3
In a separate bowl, beat the egg yolks and orange juice together. Add to the butter mixture and make sure it is thoroughly incorporated.
- Step 4
Add dry ingredients in 3 parts, mixing after each addition, then add the teaspoon of honey. Mix just until a soft dough forms. Chill dough 30 minutes to 1 hour before shaping.
- Step 5
Shape the dough into small ovals and flatten a little on the cookie sheet. These cookies do spread a little, so be sure to leave enough room in between. Bake at 350 for about 20 minutes, or until they are lightly golden brown.
- Step 6
Meanwhile, heat the syrup ingredients over low heat until the sugar is dissolved. Let cool.
- Step 7
When cookies are cool enough to handle, dip into syrup on both sides for about 10-15 seconds. Gently press freshly-dipped cookies top side down onto crushed walnuts, then place on wax paper top side up. Let dry completely before you store.
- Step 8
NOTES FROM COUSIN LISA: Cookies should be stored in an air tight container and can be kept fresh for several weeks if properly stored. Cookies can be baked and frozen until ready to dip into syrup and ground walnuts, just bring them to room temperature before dipping. Be sure to cool dipped cookies before storing to prevent them from becoming soggy.