Melomacarona Cookies
Yield
4 dozenPrep
15 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable oil
|
|
| ½ | cup |
powdered sugar
|
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | cup |
honey
|
|
| ½ | cup |
water
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetable oil
|
|
| 118 | ml |
powdered sugar
|
|
| 118 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 946 | ml |
all-purpose flour
|
|
| 237 | ml |
honey
|
|
| 118 | ml |
water
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Pour oil into large bowl. Beat in powdered sugar until creamy, about 5 minutes.
Beat in milk, baking powder, and soda.
Gradually beat in flour until dough pulls away from side of bowl.
Turn out onto a floured surface.
Knead 5 minutes until dough is soft and pliable.
Pinch off 1½ inch pieces; mold into oval finger-like shapes.
Bake on ungreased baking sheets 20 to 30 minutes or until golden underneath.
Cookies will not brown on top.
Cool on baking sheets. Mix honey and water in small pan.
Bring to a boil, remove from heat. Dip each cookie in honey.
Place on waxed paper.
Sprinkle with nuts.
