Authentic Greek Christmas Honey Cookies

Juicy aromatic cookies with a hint of cinnamon and orange drenched in a honey syrup and topped crushed walnuts

In a large bowl mix the olive oil, cognac or brandy, orange juice, sugar, 1 tsp cinnamon, and orange peel. Set aside.



In another bowl sift flour and mix with the baking powder and baking soda. Add the flour gradually to the olive oil mixture, while stirring with a wooden spoon


Roll the dough in little balls about the size of a walnut. Using your fingers press one side of the ball on a grater or pierce with a fork and then fold over so that the cookie is in a oval shape


Place the cookies on a cookie sheet lined with parchment paper. Bake for about 25-28 minutes.


Once all the cookies are baked, transfer to a large casserole dish and flip them so that the bottom part is facing up, let them cool down.


For the syrup bring to a boil the honey, syrup and water and let it boil for 3 minutes. Remove the foam.


Once the syrup is boiled, pour it over the cookies, making sure all cookies are covered with syrup. Let the cookies sit for at least 2-3 hours so that they absorb the syrup.


Turn over on the melomakarona right side again, sprinkle the walnut mixture over the melomakarona.


Place the melomakarona on a large platter. Enjoy!

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