Melomakarona - A Greek Holiday Favorite
Cookie
• 3 cups vegetable oil
• 1 cup sugar
• 2 tsp cinnamon
• 2 tsp clove powder
• Zest of 2 oranges
• 1 cup orange juice
• 1 tsp baking soda
• 1 shot of cognac (preferably Metaxa, but can use other)
• 8 cups of flour
• 2 tsp of baking powder
Syrup:
• 4 cups sugar
• 2 cups water
• 1 Tbsp honey
• 2 Tbsp lemon juice
• Zest of one lemon
Toppings:
• Crushed walnuts mixed with sugar and cinnamon
• Note: (approximately 1 tbsp of sugar & cinnamon per 8oz of walnuts)
For the syrup:
1. Add the water, lemon zest and sugar to a pot. Once the sugar is liquified and brought to a light boil, turn off the stove and add the honey and lemon juice.
2. Let it cool to room temperature or put in the fridge until cookies are ready.
For the cookies:
1. Preheat oven 375°F. Line baking sheet with parchment paper.
2. In a large mixing bowl, combine vegetable oil, orange zest, cognac, sugar, clove powder, and cinnamon.
3. In a smaller bowl, mix the flour with the baking powder and baking soda. Add flour mixture to the larger bowl.
4. With a mixer, mix all ingredients together until it forms into a dough. Note: The dough should be slightly sticky but still hold its shape. You should be able to form it into a ball, and a thumbprint should remain when pressed.
5. Take 1 Tbsp of the dough and roll into a ball. Then place dough onto baking sheet.
6. Bake cookies in the middle rack for 20 minutes.
7. Remove cookies from oven and let rest for 1-2 minutes. Pour the cold/room temp syrup on top of the hot cookies and let them soak it in for about 20 min.
8. Take each cookie and place into individual foil cupcake liners.
9. Add crushed walnuts onto top of cookies.
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