Melomakarona

Greek honey cookies Recipe

Envisioned as the final course of my Valentine’s day menu, these cookies really highlighted the sweet flavor of honey that I love.

I dipped the cookies in the honey syrup instead of pouring it over them, as the original recipe suggested. Sprinkled with dry-roasted cashews for a bit of crunch, these would be amazing to round off the meal with a cup of tea or coffee.

Dough:

• 1 cup batter, at room temperature

• 3/4 cup honey

• Juice of 1 orange

• 1 tablespoon cognac

• 1/2 teaspoon vanilla

• 3 cups plus 2 tablespoon all-purpose flour

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

Syrup:

• 2 cups sugar

• 1 cup honey

• 1 1/2 cups water

• 1/2 cup chopped nuts ( I used dry roasted cashews)

Yields: 24 cookies

Prep Time: 1 hour and 10 minutes

Cook Time: 12 minutes

1. Preheat oven 350°f.

2. Cream butter and honey in a stand mixer with a paddle attachment. Add the orange juice gradually.

3. Add the cognac and vanilla.

4. Sift flour with baking powder and baking soda. Add to the butter mixture slowly.

5. Place the batter bowl in the refrigerator for an hour.

6. When finished chilling, place the dough on a floured counter.

7. Roll it out to about ½-inch thick. Cut into heart shapes or circles.

8. Place on a greased baking sheet and bake for 12 minutes.

9. Make the syrup by combining the sugar, honey and water in a saucepan.

10. When the cookies are baked and are cool enough to handle, dip them in the syrup.

11. Place on a rack and top with chopped nuts.