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Honey Cookies (Melomakarona)

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Submitted by smile7246

YIELD

60 servings

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER
¾ 177
¾ 177
CUP ML PEANUT OIL
1 1
X X ORANGES
grated rind only *
6 1.4
4 2E+1
TEASPOONS ML BAKING POWDER
¾ 177
CUP ML ORANGE JUICE
Nut filling optional
1 15
TABLESPOON ML HONEY
2 1E+1
TEASPOONS ML ORANGE JUICE
1 ½ 7.5
TEASPOONS ML CINNAMON
ground
1 ½ 355
CUPS ML WALNUTS
finely chopped
Honey syrup
1 237
CUP ML SUGAR
1 237
CUP ML WATER
½ 56.5
STICK G CINNAMON *
1 ½ 7.5
TEASPOONS ML LEMON JUICE
1 1
X X LEMON ZEST
thin strip *
¼ 59
CUP ML HONEY

Directions

Oven temperature: 180 cup (350 F) Beat butter and sugar with orange rind until creamy.

Gradually add oil and continue beating until mixture is very light and fluffy.

Stir in flour alternately with orange juice.

Knead dough lightly with hands for 1 minute.

Take a scant tablespoon of dough and flatten it a little.

Place a teaspoon of the nut filling in the centre and fold dough over to enclose filling.

Shape into ovals, pinching ends to a point.

Decorate tops with tines of fork or by crimping cookies diagonally across top in four rows with special crimper (see NOTE), or leave them plain.

Place on lightly greased baking trays and bake in a moderate oven for 20 to 25 minutes until golden brown.

Cool on wire racks.

Dip in boiling syrup, four at a time, turning cookies once.

Leave in syrup 10 seconds in all, longer if well-soaked cookies are preferred.

Lift out onto a plate and leave until cool.

(If no nut filling is used, sprinkle tops with crushed walnuts or toasted sesame seeds and cinnamon.

Only those which are to be served should be dipped; store remainder in an airtight container and dip when required.

TO MAKE NUT FILLING: Thin honey down with orange juice and blend into remaining ingredients.

TO MAKE HONEY SYRUP: Place ingredients in a heavy- based saucepan and stir over heat until sugar dissolves.

Bring to the boil and boil over moderately high heat for 10 minutes and skim.

Let syrup boil on a moderate heat while dipping cookies.

Add a little water to syrup when it thickens too much during dipping.

NOTE: Icing crimpers will be familiar to many pastrycooks and cake decorators who work with icing.

If you don’t own a crimper (or have never seen one), have the family handyman cut a piece of tin or aluminium plate about 2.

5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the narrow edges.

Curl the “teeth” slightly inwards.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 145 48% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 23mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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