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Cookie Recipe Exchange - Page 2

post #31 of 36
11/26/01 at 7:06am

Melomakarona - Cookies soaked in honey syrup

In my recipe 1 cup =1oz

3 cups of corn oil
1 ½ cup of sugar
1 ½ tsp if soda
3 tsps of baking powder
1 cup of brandy
1 cup of orange juice
Grained cinnamon and cloves

Syrup
3 cups sugar
3 cups honey
3 cups water

Flour as much as it takes.

Prepare the dough and bake it. Have in mind that they can be crispy enough because you are going to soak them in the syrup.

You follow the golden rule: Dip the cold cookies in the hot syrup, sprinkle with chopped walnuts


:chef:
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post #32 of 36
11/26/01 at 6:46pm
Hi Athenaeus! [by the way, I like your new avatar.]

I am a little confused on that last recipe...

1 cup = 1 oz [so you're using 1 oz cups? ok....]

But the dough is almost all liquids? How does this work? I have never made one of these syrup soaked cookies and I am a little afraid!
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post #33 of 36
11/26/01 at 11:38pm

You are right Nancy!

My avatar is the logo of The Olympic Games of 2004 that they are going to take place in Athens! It depicts the Olympic Spirit that had taken the shape of an Olive Branch that travels on the sky and it reflects its wisdom, kindness and the message for Peace on our Earthon the very five continents.
I hope that many people will join us to celebrate the return of the Olympic Games Home and to the original Ideals of the Olympic Spirit! :)

I am sorry but 1 cup, is of course 8 ounces...:p
The dough is a normal cookie dough. You add as much flour as is needed.

As for the syrup. When they are cold you just dip them in the hot syrup twice. They must be soften by the syrup :)

Don't forget the fresh orange juice it gives the best flavour!

Have you heard of the Greek Diples?? (Folders)
This is the BEST of the Greek pastries.Better than baklava. :)
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post #34 of 36
11/27/01 at 2:24am

Diples and melomakarona

I agree. Diples is the BEST Greek pastry by far...
And Melomakarona the best Greek cookies.
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post #35 of 36
11/29/01 at 2:06pm
I wasn't in on the initial comments about skinning pistachios, but I wondered if treating them the way you do hazelnuts wouldn't make things easier? If skins are tenacious, it's usually because they are acidic. Blanching them in water made basic with baking soda reacts with the acid skins, loosening them better than water alone. I'll attempt to find some pistachios and give it a test this weekend... :confused:
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post #36 of 36
11/29/01 at 5:53pm
Thread Starter 
It's easier to blanch the pistachios lobster. I tried it in the oven and it made a mess. The trick I realised is to blanch them for a bit longer and then roll in the towel to loosen the skin.


If there is an easier way to do it I'd love to know. I have another pound that need to loose its skin.
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