Galletas de miel griegas de Navidad Melomakarona

Ingredientes

• 2 cups EVOO
• 1 cup sugar
• 1/2 cup brandy
• 1/2 cup orange juice
• 1 orange's zest
• 1 teaspoon cinnamon
• 7 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups Lemon Honey
• 2 cups sugar
• 1 + 1/2 cup water
• 1/2 cup finely chopped walnuts
• 1 teaspoon cinnamon

Preparación

1. 1

   Preheat oven at 350 degrees F.

2. 2

   In a large bowl, mix the olive oil, brandy, orange juice, sugar, cinnamon, and orange peel. Stir until sugar is mostly dissolved.

3. 3

   In another bowl, sift together flour, baking powder and baking soda.

4. 4

   Gradually add the flour mixture to the olive oil mixture.

5. 5

   Roll the dough in little balls about the size of a walnut. Press the balls on a grater flattening them like a small pancake. Carefully roll the dough off the grater so that the cookie is in an oval shape with the top having the design of the grater.1

6. 6

   Place the cookies on a cookie sheet lined with parchment paper. Bake each batch for about 25 minutes. Cool on cooling racks.

7. 7

   Once all the cookies are done, flip them so that the bottom part is facing up, and arrange them tightly in a one or more of the baking pans.

8. 8

   For the syrup, bring the honey, sugar and water to a boil and boil for at least 5 minutes.

9. 9

   While the syrup is hot, pour it over the cookies, making sure all cookies are covered with syrup. Let the cookies sit for at least 2-3 hours, preferably overnight, with the top side facing down so that they absorb the syrup2

10. 10

    For the topping, mix the walnuts and cinnamon. Turn the melomakarona right side up again and sprinkle the topping over the cookies.