Greek Honey Cookies

 

Indulge in Greek Honey Cookies this holiday season! These delightful treats are not just sweet; they’re incredibly soft and cakey, with a satisfying crunch from the nuts. Their sticky texture adds to the charm, making them an ideal addition to your festive table.

Servings: 25 cookies

Ingredients

Cookies:

¾ cup olive oil

6 tablespoons orange juice

¼ cup granulated sugar

¼ cup crushed walnuts

2 teaspoons honey

1 ½ tablespoons cognac (optional)

1 teaspoon orange zest

2 cups of all-purpose flour

1 ¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

Honey Syrup:

1 ½ cups honey

¼ cup water

1 cup crushed walnuts

2 tablespoons sesame seeds

Instructions

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

To Make the Cookie Dough:

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

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

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

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.

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

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

To Make The Honey Syrup:

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

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

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

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

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.

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.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself