Melomacarona or Finikia (Honey-Dipped Cookies)
- 1/2-lb. unsalted butter
- 1 tsp. baking soda
- 1 cup corn oil
- 1 tsp. baking powder
- 1/2-cup sugar
- 1/2-tsp. cinnamon
- 1 egg yolk
- 1/4-tsp. ground cloves
- 1/2-cup orange juice
- flour (approx. 4-1/2 cups)
- ground walnuts (approx. 1/2-lb.)
COOKIES: Cream butter and oil together. Add sugar and cream until light; add egg and beat well. Add orange juice, baking soda, baking powder and spices. Mix well. Add flour to make a soft, non-sticky dough in order for you to roll in your hand.
Form dough into individual oval cookies, approx. 2 inches long and 1 inch wide. Pat cookies with your hand to flatten to approx 1/2-inch thick. Place on ungreased cookie sheet and bake in a 350 degrees F oven until lightly browned (approx. 15-20 minutes). Cool cookies completely.
SYRUP: Cook all ingredients for syrup until a string forms (approx. 1/2-hour). Keep very low heat under syrup until all cookies have been dipped. Dip cooled cookies top-down into hot syrup and then flip over. Soak for approximately 15-20 seconds on each side.
Remove cookies from hot syrup and immediately turn top-side down onto ground walnuts. Have serving plate or cupcake cups ready to put cookies in. Lift cookie and place on serving plate or cupcake cup.