Text 14339, 88 rader
Skriven 2011-08-05 05:08:00 av DAVE DRUM (1:123/140)
Ärende: GREEK 138
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Cookies (Melomakarona)
 Categories: Cookies, Citrus, Nuts
      Yield: 60 Servings
 
      1 c  Butter
    3/4 c  Caster sugar
    3/4 c  Oil
      1    Orange; grated rind only
      6 c  Plain flour
      4 ts Baking powder
    3/4 c  Orange juice

MMMMM------------------------NUT FILLING-----------------------------
      1 tb Honey
      2 ts Orange juice
  1 1/2 ts Ground cinnamon
  1 1/2 c  Fine chopped walnuts
      2 dr Almond essence

MMMMM------------------------HONEY SYRUP-----------------------------
      1 c  Sugar
      1 c  Water
    1/2    Cinnamon stick
  1 1/2 ts Lemon juice
      1    Thin strip of lemon rind
    1/4 c  Honey
 
  Oven temperature: 350øF/175øC
  
  Beat butter and sugar with orange rind until creamy.
  Gradually add oil and continue beating until mixture is very
  light and fluffy. Stir in flour alternately with orange
  juice. Knead dough lightly with hands for 1 minute.
  
  Take a scant tablespoon of dough and flatten it a little.
  Place a teaspoon of the nut filling in the centre and fold
  dough over to enclose filling.
  
  Shape into ovals, pinching ends to a point. Decorate tops
  with tines of fork or by crimping cookies diagonally across
  top in four rows with special crimper (see NOTE), or leave
  them plain.
  
  Place on lightly greased baking trays and bake in a moderate
  oven for 20-25 minutes until golden brown. Cool on wire
  racks.
  
  Dip in boiling syrup, four at a time, turning cookies once.
  Leave in syrup 10 seconds in all, longer if well-soaked
  cookies are preferred. Lift out onto a plate and leave until
  cool.
  
  (If no nut filling is used, sprinkle tops with crushed
  walnuts or toasted sesame seeds and cinnamon. Only those
  which are to be served should be dipped; store remainder in
  an airtight container and dip when required.
  
  TO MAKE NUT FILLING: Thin honey down with orange juice and
  blend into remaining ingredients.
  
  TO MAKE HONEY SYRUP: Place ingredients in a heavy-based
  saucepan and stir over heat until sugar dissolves. Bring to
  the boil and boil over moderately high heat for 10 minutes
  and skim. Let syrup boil on a moderate heat while dipping
  cookies. Add a little water to syrup when it thickens too
  much during dipping.
  
  NOTE: Icing crimpers will be familiar to many pastrycooks
  and cake decorators who work with icing. If you don't own a
  crimper (or have never seen one), have the family handyman
  cut a piece of tin or aluminium plate about 2.5 x 10 cm (1 x
  4 inches). Bend metal in half over a thin rod and cut 6 to 8
  evenly spaced saw-like teeth on the narrow edges. Curl the
  "teeth" slightly inwards.
  
  Source: The Greek Cookbook, by Tess Mallos
  
  Typos courtesy of: Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
MMMMM

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