Title: Finikia (semolina honey cookies)
 Categories: Greek, Cookies
      Yield: 60 servings
 
    125 g  Butter
    1/2 c  Caster sugar
      1    Orange (grated rind only)
    1/2 c  Corn or peanut oil
  2 1/2 c  Plain flour
      4 ts Baking powder
  1 1/2 c  Fine semolina (farina)
      1 ts Ground cinnamon
      1 pn Ground cloves
    1/2 c  Orange juice
           Toasted sesame seeds *OR*
           Chopped walnuts

MMMMM---------------------------SYRUP--------------------------------
      1 c  Water
      1 c  Sugar
    1/2 c  Honey
      1    Piece of cinnamon bark
      2 ts Lemon juice
 
  Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes
  
  Cream butter, sugar and orange rind until light and fluffy. Gradually
  add oil and continue to beat on high speed until mixture thickens to
  whipped cream consistency.  Sift flour and baking powder twice and
  combine with semolina and spices.  Gradually add to creamed mixture
  alternately with orange juice.  When combined knead with hand to form
  a firm dough.
  
  Shape tablespoonfuls of dough into ovals, place on ungreased baking
  sheets and pinch ends to form torpedo shape.  Bake in a moderate oven
  for 25 minutes until golden brown and crisp.  Cool on baking sheets.
  
  In a pan stir water and sugar over heat until sugar dissolves.  Add
  honey, cinnamon bark and lemon juice and bring to the boil.  Boil
  over medium heat for 10 minutes and remove cinnamon.
  
  While syrup is boiling, dip cookies in 3 at a time, turn over in
  syrup, then remove to a rack placed over a dish. Repeat with number
  required for serving.  Store remainder in a sealed container for
  later dipping.
  
  Sprinkle dipped cookies with sesame seeds or chopped walnuts and
  serve.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos
                   ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias