Best 2 Melomakarona Cookies Recipes

In the realm of Greek pastries, few treats are as iconic and beloved as melomakarona cookies. These delightful bite-sized morsels, steeped in tradition and culinary history, have captivated taste buds for generations. Picture golden-brown cookies, kissed with a delicate honey syrup and sprinkled with chopped walnuts, exuding an irresistible aroma that beckons from every corner of the kitchen. Dive into the heart of this recipe collection, where you'll find a symphony of melomakarona variations, each offering a unique twist on this classic confection. From the traditional recipe, passed down through generations, to tantalizing adaptations featuring chocolate, orange, and even gluten-free options, this article caters to every palate and dietary preference. Whether you're a seasoned baker or a novice cook, the detailed instructions and helpful tips provided will guide you effortlessly through the baking process, ensuring your melomakarona cookies turn out perfect every time. Prepare to embark on a culinary journey that will leave you and your loved ones spellbound by the magic of these exquisite Greek treats.

Here are our top 2 tried and tested recipes!

MELOMAKARONA COOKIES

Melomakarona Cookies image

Greek spice cookies.

Provided by Chanelle Carl

Categories World Cuisine Recipes European Greek

Time 1h15m

Yield 60

Number Of Ingredients 17

Ingredients

4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 pound unsalted butter
¾ cup white sugar
3 egg yolks
½ cup freshly squeezed orange juice
1 teaspoon honey
1 cup honey
1 cup water
1 cup white sugar
½ cup finely crushed walnuts, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground cloves, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
Bake in the preheated oven until light golden brown, 15 to 20 minutes.
Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 17.5 g, Cholesterol 26.5 mg, Fat 6.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 4 g, Sodium 39.1 mg, Sugar 10.8 g

GREEK HONEY COOKIES (MELOMAKARONA)

Greek Honey Cookies (Melomakarona) image

Make and share this Greek Honey Cookies (Melomakarona) recipe from Food.com.

Provided by Greekgal

Categories Dessert

Time 1h20m

Yield 40 cookies

Number Of Ingredients 17

Ingredients

1 cup softened unsalted butter
1 1/2 cups light vegetable oil
1/2 cup confectioners' sugar
2 large oranges, juice of (strained)
2 tablespoons vanilla
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all-purpose flour (do not use self-rising, it has salt)
3/4 cup very finely chopped english walnuts
1 teaspoon cinnamon, mixed with the nuts
1 1/2 cups honey
1 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice

Steps:

Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl.
Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool.
Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!

Nutrition Facts : Calories 273.5, Fat 14.4, SaturatedFat 3.7, Cholesterol 12.2, Sodium 26.7, Carbohydrate 34.8, Fiber 0.8, Sugar 20, Protein 2.4

Tips:

Use good quality honey. This will make a big difference in the flavor of the cookies.
Don't overmix the dough. Overmixing will make the cookies tough.
Be careful not to burn the cookies. They should be golden brown, not dark brown.
Let the cookies cool completely before storing them. This will help them keep their shape.
Store the cookies in an airtight container at room temperature. They will keep for up to 2 weeks.

Conclusion:

Melamakarona are a delicious and festive Greek cookie that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages and cuisines. With their rich honey flavor and crispy texture, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give melomakarona a try. You won't be disappointed!