greek christmas cookies

A traditional melomakarona recipe! These Greek Christmas honey cookies (melomakarona) are super quick to bake, so much fun to make and highly addictive!

Melomakarona recipe (Greek Christmas Honey Cookies)

fine semolina (5.3 ounces, half a cup)

flour (soft) (17.6 ounces, 4 cups)

tbsp baking powder

orange juice (3.5 ounces, 1/3 cups)

tbsps cognac

sugar (3.5 ounces, 1/3 cups)

tbsp cinnamon

tsp nutmeg (powder)

(powder)

tsp vanilla extract

tbsp baking soda

water (3.2 ounces, 1/3 cups)

olive oil (4.4 ounces, 1/2 cups)

vegetable/sunflower oil (4.4 ounces, 1/2 cups)

honey (1.8 ounces, 3 tbsp)

oranges

water (10 ounces, 1 1/4 cups)

sugar (20 ounces, 2 3/4 cups)

cinnamon

cloves

orange,

honey (7 ounces, 10 tbsp)

chopped walnuts (7 ounces, 1 2/3 cups)

cinnamon (optional)

clove

To prepare this melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.

Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and mix with a whisk to combine.

In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.

Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.

Preheat the oven at 180C / 356F

. Layer the bottom of 4 large baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut &#8211; 30g / 1oz and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough. Continue with the rest of the dough.

Depending on how large on oven you have when your first two trays are ready you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 15-20 minutes, until the melomakarona are lightly and evenly browned and cooked through. If you&#8217;ve made them bigger, you&#8217;ll need to bump up the cooking time!!

When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts.

While you are dipping your first couple of tray in the syrup add the next two in the oven to bake. Don’t forget to set your timer!!

Store the melomakarona at room temperature in an airtight container. They will keep for all your Christmas Holidays!

Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.

Kourabiedes - Greek Christmas Cookies

butter (room temperature)

confectioner's sugar

brandy

tbsp vanilla extract

slivered almonds, lightly roasted and cooled

all-purpose flour

tsp baking powder

orange blossom water (optional)

lbs sugar

Preheat oven to 350 degrees F. Line baking sheets with parchment paper

Add butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).

Add egg yolk, brandy, and vanilla. Beat until well incorporated.

Add roasted almonds beat until mixed in.

Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.

Roll the dough into 2 tablespoon-size balls, or roll out dough and cut into crescents, stars, or whatever shape you like.

Place cookies on prepared baking pan and bake 20-25 minutes until light golden, rotating pan half way.

Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan. Once cookies are out of the oven, spray with blossom water. Then, carefully place each cookie in powdered sugar lined pan. Cover cookies with remaining powdered sugar.

Cool completely and transfer to serving platter.

Enjoy!

Top 2 greek christmas cookies recipes from across the web

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Top 2 greek christmas cookies recipes from across the web

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Melomakarona recipe (Greek Christma...

Kourabiedes - Greek Christmas Cooki...

The most viewed greek christmas cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine