For Christmas, a Greek table isn’t complete without Kourambiethes and these, Melomakarona (?e??µa??????).

I remember having these for the holidays for as long as I’ve been able to eat solid foods. They were a staple. They differ from the powdered cookie cousins, with it’s lemon and orange flavors.  

There are many traditional and simple recipes for this online; however, this recipe represents a few years of tweaking and coming up with something totally unique.  The most noticeable difference will be the lemon and lemon zest.

For those of you that might be thinking why is that in there, I promise, it’s a good additional and tastes equally as good as the ones served without it.

These cookies are normally made by my family on Christmas eve, and I don’t see that changing anytime soon.

Additionally, the traditional oval shape was not used as I wanted to be a bit creative and not make them like a traditional cookie. However, feel free to shape them to your liking, and adjust accordingly. 

I find that these cookies go well on their own, where as I prefer Greek coffee with the other Greek holiday cookies, Kourambiethes.

I hope you enjoy my variation of Melomakaronas and give them a try this holiday season! 

Ingredients

• 2 cups flour
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ cup + 2 tablespoons Olive Oil
• 2 tablespoons butter, softened
• ¼ cup sugar
• 1 tablespoon brandy
• ¼ cup fresh orange juice
• ½ tablespoon orange zest
• 1 teaspoon lemon juice
• ½ teaspoon lemon zest
• ½ cup chopped walnuts
• ½ teaspoon cinnamon
• Pinch of ground cloves
• FOR SYRUP
• ½ cup honey
• ½ cup water
• ½ cup sugar

• Prep Time: 20 minutes
• Cook Time: 30 minutes

• Total Time: 50 minutes
• Yield: 12-14 cooking depending on size

Preparation

1. Preheat oven to 350F
   
2. In large bowl, sift  flour with baking soda, and baking powder.
   
3. Add olive oil, butter, sugar, brandy, orange juice, orange zest, lemon juice, and lemon zest - mix until soft dough is formed ( light kneading may be required).
   
4. Break off a small piece of dough and roll into ball, slightly pinch center to flatten a bit, and place on baking sheet lined with parchment paper.
   
5. Repeat until all dough is used.
   

1. Place in oven for 30 minutes, or until golden brown.
   
2. While baking, prepare syrup.*
   
3. Combine water, sugar, and honey in pot and bring to boil.
   
4. Simmer for 5 minutes (skim away froth as needed) and remove from heat.
   
5. Remove cookies from oven and pour syrup over cookies immediately.
   
6. Move cookies around after 10 minutes to make sure they absorb as much syrup as possible.
   
7. Let sit for 20 more minutes or until cool.
   
8. in bowl, combine walnuts, cinnamon and ground cloves,  mix well..
   
9. Sprinkle walnut mixture over top of cooled cookies.
   
10. Put on dish and serve.
    

 
NOTES

* Prepare syrup when there are about 10 minutes left for cookies to be done.