This is the last recipe I made for the Greek Bazaar last weekend. As the third new Greek recipe in as many days (Paxamathia and Halva), this is probably my favorite! It’s a two-step process so be sure to have several hours to try this one. These cookies are soft and covered in honey, cinnamon and nuts. A classic Greek cookie!
Adapted from Cooking Greek for Tulsa!
2 cups of butter, melted
3 tsp. baking powder
1 tsp. vanilla
½ cup of fresh orange juice (used no pulp Minute Maid)
1 cup sugar
¼ tsp. baking soda
6 cups flour
4 cups honey (used 2 cups or 1 lb.)
1 cup water
3 cup chopped nuts or pepitas
1 tsp. cinnamon
- Pre-heat oven to 350 degrees.
- Melt butter and cool then mix with sugar and eggs with an electric mixer for 5 minutes.
- Dissolve baking powder, baking soda and vanilla into orange juice. Mix immediately into butter mixture.
- Add flour until a soft dough is formed. (Can start with electric mixer but will need to use a wooden spoon around 4 cups.
- Shape cookies into 2” ovals on an ungreased cookie sheet and bake for 20 minutes or until brown.
- Cool completely on a rack.
- When cookies are cool, boil honey and water.
- With a slotted spoon, dip cookies into syrup.
- While still wet, sprinkle with nuts and cinnamon.