Thursday, December 11, 2014

Thea Maria's Melomakarona--Honey Dipped Cinnamon Cookies (Greek Christmas Cookies)

Honey Dipped Cinnamon Cookies
There are so many recipes out there for these cookies and in a lot of recipes from my mom, aunts and mom-in-law the directions and measurements are not specific. "You will know by looking at it, a Greek coffee cup full, a hand full of this and a pinch of that". Ugh! My Thea Maria gave me this recipe about twenty years ago and when I asked her if I could post her recipe she said, "Which one? I have four!" I'm going to have to get back to her as to why she was holding out on me. :P 

For the cookie:

2 cups vegetable oil
2 cups crisco (melted or room temperature)
1 cup sugar
1 cup orange juice
4 eggs, (2 whole and 2 yolks)
1 shot of cognac or whisky
orange rind from one orange

6 cups of cake and pastry flour, sifted (this is an approximation)
2 tsp baking soda
2 tsp baking powder
1 tbsp cinnamon
1/4 tsp cloves

Crushed walnuts for topping (optional)

For the syrup:

1 1/2 cups honey
1 1/2 cups sugar
1 1/2 cups water
A wedge of lemon
3 tbsp vanilla extract

For the cookie: place the first seven ingredients into a large mixer bowl. Mix this until it thickens up and becomes and a solid light brown colour. In a small bowl, mix the baking soda, baking powder, cinnamon and cloves with two cups of the flour and blend this into the wet mixture. Mix thoroughly and start adding flour a cup at a time until batter is soft and full but not sticky. Preheat oven to 350 degrees. Using an ice cream scoop drop cookies onto a parchment lined baking sheet. Depending on the size of your scooper you may wish to cut the cookie dough in half and then roll it into a ball (which is what I did--this will give you approx. 120 cookies spacing them three across and six down on each tray). I then use a fork and poke the top of the cookie two or three times on a slant, pressing the cookie down a bit. Preheat oven to 350 degrees. Use the top and middle racks and bake for 11 minutes then switch the trays and bake for 8 more minutes. Oven times may vary depending on ovens and the size of your cookies. Let the cookies cool before dipping them into the warm syrup.

For the syrup: in a medium/small pot, mix together the honey, sugar and water over medium heat. Add the lemon wedge and vanilla. Simmer and skim off any foam that arises. Once the syrup is clear and warm you can start dipping the cookies. Put the cookies in upside down letting them sit for about 30 seconds, flipping them and sitting for 30 seconds more. Remove with a slotted spoon and let cool on a parchment lined cookie sheet (if you wanted to add the crushed walnuts on top you would do that here). My husband likes his with walnut crumbs sprinkled on top, and the kids like them plain. 

#Cookie #Christmas 


  1. Hi there! I am Lenia from the greek vegetarian food blog!
    Thea's Maria melomakarona look scrumptious!
    Many kisses, dear Christine!