Dessertsbiggerbolderbaking4.8
Sticky Greek Honey Cookies (Melomakarona) Recipe
My Sticky Greek Honey Cookies are sweet, super soft and cakey, crunchy with nuts, and wonderfully sticky — and a wonderful holiday cookie for your table this year.
👥 25 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- saucepan
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
2
To Make The Cookie Dough:
3
In a large bowl, combine olive oil, orange juice, sugar, crushed walnuts, honey, cognac (if using), and orange zest.
(3floz/85ml) orange juice6 tablespoonshoney2 teaspoons(10oz/284g) all-purpose flour2 cups(5oz/142g) crushed walnuts1 cuporange zest1 teaspoon
4
In another bowl, combine the flour, baking powder, baking soda, salt, cloves, and cinnamon.
5
Combine the wet and dry ingredients and knead with your hands for a few minutes to incorporate the oil into the flour.
6
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.
7
Press the tops to the cookies with a fork to make a few indentations.
8
Bake for ⏱️ 10-15 minutes, until the bottoms are golden brown. Let cool completely before proceeding.
9
To Make The Honey Syrup:
(3floz/85ml) orange juice6 tablespoonshoney2 teaspoons(10oz/284g) all-purpose flour2 cups(5oz/142g) crushed walnuts1 cup
10
Once the cookies are cooled, make the syrup: combine the honey and water in a wide, shallow saucepan and heat until simmering.
(3floz/85ml) orange juice6 tablespoonshoney2 teaspoons(10oz/284g) all-purpose flour2 cups(5oz/142g) crushed walnuts1 cup
11
While the syrup is heating, combine the crushed walnuts and sesame seeds in a small bowl and set near the syrup.
(3floz/85ml) orange juice6 tablespoons(10oz/284g) all-purpose flour2 cups(5oz/142g) crushed walnuts1 cupsesame seeds2 tablespoons
12
Line a baking sheet with parchment paper, sprinkle with half of the walnut-sesame mixture, and place near the syrup.
13
Working with a few cookies at a time, dip the cookies in the warm syrup, coating both sides.
14
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.
(3floz/85ml) orange juice6 tablespoons(10oz/284g) all-purpose flour2 cups(5oz/142g) crushed walnuts1 cupsesame seeds2 tablespoons
15
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.
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