"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zesty Greek Cookies (Melomakarona) Recipe

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This recipe for Zesty Greek Cookies (Melomakarona), by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Tuesday, October 17, 2006


1 cup butter or margarine
1 cup Mazola oil
2 Tbs. Crisco shortening
2 egg yolks
6 Tbs. sugar
1/2 cup orange juice
2 oz. whiskey
2 Tbs. honey
1 cup chopped walnuts
4 1/2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
2 cups honey

Melt butter; let cool. Combine butter, oil and shortening in mixer bowl; beat until creamy. Add egg yolks and sugar; beat well. Add orange juice, whiskey and honey; beat until well blended. Add walnuts, flour, baking powder, cinnamon and cloves; mix thoroughly. Roll dough into egg shape* using about 1 tsp dough per cookie. Place on ungreased cookie sheet. Bake in preheated 350 oven for 30 minutes (time may vary with oven so it might be well to check at 25 minutes cookies should be a golden brown). Combine honey and 1/2 cup water in saucepan; boil for several minutes. Dip cookies in honey (after they have cooled for a few minutes; be careful because they will crumble easily if you try handling them too soon); sprinkle with finely chopped nuts.

(* or round shape)




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