Methizmena Drunk Cookies In Greek Recipes

METHIZMENA (DRUNK COOKIES IN GREEK)

Steps:

• Mix the flour with the olive oil into crumbs.
• Dissolve the sugar to 1/2 cup of ouzo and the baking ammonia to a little more of ouzo.
• Mix the two previous liquids with the flour and put as much ouzo to make a firm dough.
• Then its the difficult part. Knead the dough by hand in very little amounts in order to make the dough fluffy. Maybe it can be done in a food processor little by little.
• When make the cookies. Pinch off small egg-size pieces of dough and roll them under the palm of your hands into a 9-inch rope about the thickness of your finger. Bring the two ends together and pinch them closed.
• Bake until done, 40 minutes or so. They are going to be white and very crispy.

MELOMAKARONA (GREEK OLIVE OIL-HONEY COOKIES)

Steps:

• Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
• Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
• Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
• In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
• Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
• Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
• Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.

MELOMAKARONA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
• Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes.
• Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
• Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.