Sticky Greek Honey Cookies (Melomakarona) Recipe

Step 1

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, combine olive oil, orange juice, sugar, crushed walnuts, honey, cognac (if using), and orange zest.

Step 3

In another bowl, combine the flour, baking powder, baking soda, salt, cloves, and cinnamon.

Step 4

Combine the wet and dry ingredients and knead with your hands for a few minutes to incorporate the oil into the flour.

Step 5

Working with one tablespoon of dough at a time, roll into oval shapes, flatten slightly and place onto the prepared baking sheets 2 inches (5cm) apart.

Step 6

Press the tops to the cookies with a fork to make a few indentations.

Step 7

Bake for 10-15 minutes, until the bottoms are golden brown. Let cool completely before proceeding.

Step 8

Once the cookies are cooled, make the syrup: combine the honey and water in a wide, shallow saucepan and heat until simmering.

Step 9

While the syrup is heating, combine the crushed walnuts and sesame seeds in a small bowl and set near the syrup.

Step 10

Line a baking sheet with parchment paper, sprinkle with half of the walnut-sesame mixture, and place near the syrup.

Step 11

Working with a few cookies at a time, dip the cookies in the warm syrup, coating both sides.

Step 12

Lift gently out of the syrup and back onto the parchment-lined, walnut sprinkled cookie sheet. Sprinkle the tops with some of the remaining crushed walnuts and sesame seeds. Repeat with the remaining cookies.

Step 13

Once cooled, store these cookies in a single layer in a parchment-lined, airtight container or in individual paper muffin liners. These cookies can be stored at room temperature for up to 5 days.