Oh how proud I am every year I make them! They are Mom’s recipe, which means they can never be wrong, they are bound to be tasty and luscious! Very easy to make and a guaranteed success!
Only when I taste the first one do I understand it’s actually Christmas time! The aromas of cinnamon, clove and orange swirl suround me with every opening of the oven door! And, to me, this can be registered as the feeling of warmth, security and happiness.
WHAT YOU NEED (for 40 pieces):
for the cookie dough
- 1 1/1 cup olive oil
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup cognac or brandy
- 2 teaspoons orange or tangerine zest
- 3/4 cup fresh orange or tangerine juice
- 1 teaspoon soda powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon and clove
- 1 1/2 kilo all purpose flour ( or more if need be, for a tight and workable dough)
- 200 gr crushed walnuts
- In a mixer, at medium speed,with the paddle attachment, mix the oil, butter and sugar until consistent.
- Add the cognac.
- Add the soda in the orange juice and stir quickly to make it rise. Pour it in the mixer.
- Add the zest, the salt, the cinnamon with the clove and the baking powder.
- Add the flour gradually until you have a dough that doesn’t stick on your fingers and is tight enough to form cookies.
- Shape the cookies any way you like and place them on a pan you have greased with a little olive oil.
- Bake at 200 C (390 F), at air, until they are a little golden. Around 20′. You don’t want them to be very well-baked because they won’t absorb the syrup.
- While they are baking, prepare the syrup because you want it hot for when the first batch comes out. The hot cookies have to be dipped in the hot syrup. So once you make it, leave it on the low heat to maintain its temperature.
for the syrup
- 2 cups sugar
- 2 cups water
- 1 peeling of the orange or a cinnamon stick
- 2 cups honey
- In a medium pot, pour the water, sugar and stick and boil for 5′.
- Add the honey and lower the heat. Keep it at low for as long as the baking takes place.
- Every time a batch comes out, dip 4-5 melomakarona in the syrup and let them for 1′ per side. Remove them and place them on a big platter. Sprinkle walnuts. Repeat until they’re done.
- They don’t need to be refrigerated. They last for 2-3 weeks in air-tight container or plastic wrap-sealed platters.
- The next day they are even tastier and the more they sit the more intense the aromas.
Και του χρόνου με υγεία! This wish means “I wish you health so that you can make them next year again!”