These cute cookies are from Greece, called Melomakarona, or μελομακάρονα, and they're usually eaten during the Christmas season. It's usually eaten with honey syrup, which I was too lazy to make. So I contented myself with the vegan version. ^_^ The recipe comes from this website.
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. olive oil
6 tbsp. sugar
6 tbsp. orange juice
1 tbsp. grated orange peel
1/2 tsp. ground cloves
1/2 tsp. cinnamon
2 tbsp. brandy
1/2 c. chopped walnuts
Cinnamon for garnish
Stir together 2 1/2 cups flour, baking powder, and baking soda; set aside.
In large bowl, mix oil, sugar, orange juice, orange peel, cloves, cinnamon, and brandy. Stir in flour mixture and knead, adding enough flour to form soft dough. Shape teaspoons of dough into balls, crescents or ovals. Place 1 inch apart on ungreased baking sheets. Bake at 325 degrees for 30 minutes or until lightly browned and dry. Remove and cool in a shallow dish or pan.
1 c. honey
1 c. sugar
1 c. water
In medium saucepan, combine ingredients and bring to a boil; continue boiling for 5 minutes. Pour hot syrup over cooled cookies. Let stand, tilting pan occasionally, overnight or until most of the syrup is absorbed. Sprinkle with nuts and cinnamon before serving.
I sprinkled some orange peel on the moon shaped ones and some powdered sugar on the round ones.
1. Don't knead the dough too hard, otherwise it won't be crunchy.
2. When forming shapes, such as a ball, don't flatten it, otherwise it won't be crunchy.
3. The cookie is not very sweet, that's why it's paired with syrup. But if you like it, you could just eat it plain.
4. Store cookies in a sealed box at room temperature. They can keep for a few days. Don't put it in the fridge!
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.