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Last updated 6/12/2012 1:02:11 AM. Recipe ID 25655. Report a problem with this recipe.
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      Title: Melomacarona
 Categories: Cookies, Greek, Christmas, Usenet
      Yield: 40 Pieces
  1 1/2 c  Olive oil
    1/2 c  Butter, unsalted
           -(at room temperature)
      1 c  Beer
    3/4 t  Cinnamon, ground
    1/4 t  Ground cloves, ground
           Orange peel (use the
           -grated peel of one orange)
      1 c  Sugar
      2 c  Semolina, finely ground
      6 c  Flour
    1/2 t  Baking soda
    1/2 t  Baking powder
      1 t  Salt
  1 1/2 c  Sugar (for the syrup)
  1 1/2 c  Honey
      1 c  Water
    1/2 c  Walnuts, chopped
  Put the olive oil, butter, beer, cinnamon, cloves, orange peel and
  sugar in a mixing bowl and beat until they are thoroughly blended.
  Sift about one cup of flour with the baking soda, baking powder and
  salt and blend into the mixture. Add the semolina, a cup at a time,
  into the mixture.
  Add the enough of the remaining flour, a cup at a time, until you get
  a rather firm dough (you may need a bit more or less than the amount
  mentioned in the ingredients list). Use your hands to do the mixing,
  as an electric mixer will be useless after the first two or three C
  of flour have been added.
  Roll the dough into cylinders, about two inches long and  one inch in
  diameter, flatten them with your hands, and place them on cookie
  sheets greased with a little olive oil.  Bake at 350 degrees F. for
  half an hour. Remove the cookies from the oven and let them cool for
  about half an hour.
  Make the syrup:  mix the sugar, honey and water, and bring them to a
  boil. Cook on low heat for three minutes and skim off the foam that
  forms on top. Pour the hot syrup over the cookies, sprinkle them with
  the chopped walnuts and let them soak overnight.
  *  Traditional greek Christmas cookies soaked in honey syrup -- This
  is one of the two kinds of confection that are traditionally consumed
  in large quantities in Greece during the holiday season (the other is
  kourabiedes). I suppose the name translates to something like "honey
  macaroons", except that they are not really macaroons. I got the
  recipe from a greek cookbook.
  *  You can use flour instead of semolina, but only as a last resort,
  as you won't be able to get that wonderful grainy texture which you
  get if you use semolina.
  *  The amounts given here are for only half a recipe.  Considering
  that it is very hard to eat only one melomacarono, making the full
  recipe may not be as outrageous as it sounds!
  : Difficulty:  Easy to moderate.
  : Time:  30 minutes preparation, 30 minutes baking, 30 minutes
  cooling, overnight soaking.
  : Precision:  approximate measurement OK.
  : Kriton Kyrimis
  : Princeton University, Princeton, New Jersey, USA
  : princeton!kyrimis

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Recipe ID 25655 (Apr 03, 2005)

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