{"id":1243180,"date":"2019-10-08T10:31:27","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/melomakarona\/"},"modified":"2025-02-07T10:13:25","modified_gmt":"2025-02-07T16:13:25","slug":"melomakarona","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/melomakarona\/","title":{"rendered":"Melomakarona"},"content":{"rendered":"<p>Various cultures around the world have their own traditional holiday cookie: cutout and glaze-painted sugar and gingerbread cookies in the United States, <em>speculaas<\/em> (Dutch windmill cookies) in the Netherlands, or <em>zimtsterne<\/em> (cinnamon stars) in Germany and Switzerland, to name just a few. In Greece, Cyprus and nearby areas, <em>melomakarona<\/em> (honey cookies) are found everywhere during the Christmas season.<\/p>\n<p>Unlike most cookies that call for butter, melomakarona use olive oil to create a dough that can be mixed and gently kneaded by hand. The baked Greek Christmas cookies are then dipped in a honey syrup that moistens the crumbly cookie texture as the syrup soaks in. It&#8217;s one of our favorite traditional <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-greek-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-greek-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Greek recipes<\/a>.<\/p>\n<h2>What are melomakarona?<\/h2>\n<p>These cookies get their name from <em>meli,<\/em> meaning honey, and <em>makaria,<\/em> meaning blessed. In Greece, these cookies have long been a popular sweet treat enjoyed during the Twelve Days of Christmas. Although many variations exist, the traditional recipes lack eggs and butter so that they can be enjoyed by fasting Orthodox Christians.<\/p>\n<p>The cookies have a hint of sweetness in the dough, but it&#8217;s the honey coating that makes them stand out on a holiday tray. In this recipe, fresh-from-the-oven cookies are dipped into a cooled honey syrup (some variations use the opposite approach and soak room-temperature cookies in a hot syrup). This hot-and-cold combination results in the syrup soaking in without making the cookies mushy. Either approach works, but the cooled syrup route may be easiest (and safest) if you&#8217;re baking with kids.<\/p>\n<h2>Melomakarona Ingredients<\/h2>\n<ul>\n<li><strong>Honey:<\/strong> The particular honey you use can add hints of flavor to this recipe. Greek honey often contains notes of pine, as well as thyme, oregano, lavender and orange.<\/li>\n<li><strong>Confectioners&#8217; sugar<\/strong>: In these Greek honey cookies, confectioners&#8217; sugar is in the delicious dough. You can sift it first to make sure there aren&#8217;t any lumps.<\/li>\n<li><strong>Olive oil:<\/strong> We don&#8217;t often use olive oil when baking, but these cookies are an exception. Olive oil&#8217;s strong flavor is essential. If you find it overpowering, you could use a mild variety or replace half of the olive oil with vegetable oil. And if you love the flavor of olive oil, you might like to try <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-olive-oil-cake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-olive-oil-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">olive oil cake<\/a> after this recipe!<\/li>\n<li><strong>Cognac<\/strong>: Cognac is a high-end type of brandy, so you can pour from your favorite bottle of brandy instead. For an alcohol-free cookie, replace the Cognac with orange juice.<\/li>\n<li><strong>Orange juice and zest:<\/strong> Fresh juice and zest will add the most flavor to this recipe. Zest the orange first (follow the same rules for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to zest a lemon<\/a>), then squeeze the fresh juice from it. You&#8217;ll probably need to zest one orange but squeeze two to get enough for this recipe.<\/li>\n<li><strong>Flour<\/strong>: Use all-purpose flour for these cookies. You don&#8217;t need to sift it first since you&#8217;ll whisk it with other dry ingredients, including baking powder and cinnamon.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the honey syrup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946693\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_1.jpg?fit=700%2C1024\" alt=\"Sugar and honey in sauce pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a small saucepan, bring the sugar, water and 3\/4 cup honey to a boil. Reduce the heat, and simmer, uncovered, for 10 minutes. Remove the pan from the burner, and let the syrup cool completely.<\/p>\n<h3>Step 2: Mix the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946694\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_2.gif?fit=700%2C1024\" alt=\"Mixing the wet ingredients in whisking bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the confectioners&#8217; sugar and oil until blended. Beat in the Cognac, orange juice and the remaining 1 tablespoon honey.<\/p>\n<h3>Step 3: Mix the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946695\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_5.jpg?fit=700%2C1024\" alt=\"Dry Ingredients in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In another large bowl, whisk the flour, orange zest, baking powder and cinnamon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946696\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_6.jpg?fit=700%2C1024\" alt=\"Mixing the dry ingredients in wet ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Gradually beat the dry ingredients into the wet ingredients.<\/p>\n<h3>Step 4: Shape the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1946697 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_7.jpg?fit=700%2C1024\" alt=\"Shaped dough on parchment paper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Scoop cookie dough by tablespoonfuls, and shape each into a 1-inch-thick oval. Arrange cookies 1 inch apart on two parchment-lined baking sheets.<\/p>\n<h3>Step 5: Bake the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946698\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_8.jpg?fit=700%2C1024\" alt=\"Frying the dough in sauce pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cookies, in batches as needed, for 20 to 25 minutes or until lightly browned. Let the cookies cool on the pans for five minutes. Transfer cookies to wire racks, and let stand until cool enough to handle but still warm.<\/p>\n<h3>Step 6: Coat the cookies<\/h3>\n<p>Using a slotted spoon, float and turn the still-warm cookies, a few at a time, in the honey syrup for about 10 seconds; let the excess drip off. Place the cookies on waxed paper, and sprinkle with walnuts. Repeat the coating and sprinkling with the remaining cookies.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If the walnuts won&#8217;t stick to the cookies, use a small fork to drizzle them with a little more of the honey syrup before sprinkling on the nuts. Using a fork to indent a few lines on top of each cookie before baking may also help the honey and walnuts adhere to the surface.<\/p>\n<h3>Step 7: Cool and store<\/h3>\n<p>Let the cookies stand until the honey and walnuts set. Store them in layers between pieces of waxed paper in airtight containers.<\/p>\n<h2>Melomakarona Variations<\/h2>\n<ul>\n<li><strong>More citrus and spice:<\/strong> If you aren&#8217;t trying to let the honey&#8217;s delicate notes shine through, you can flavor the syrup to complement the cookies. When making the syrup, add 1 tablespoon orange juice, 1 teaspoon orange zest, one cinnamon stick and a couple of whole cloves. Up to 1 teaspoon ground cloves can go into the dough, too. Lemon juice and zest could replace the orange in the cookies and syrup.<\/li>\n<li><strong>Chocolate-dipped cookies:<\/strong> After soaking the cookies in honey and letting them cool and drain completely, dip them in chocolate melted with a splash of olive oil. These already-sweet cookies can handle even dark baking chocolate. Add the walnut topping at the end while the chocolate is still warm.<\/li>\n<li><strong>Other nuts:<\/strong> Walnuts grow well and are readily available in Greece, making them the traditional choice for Greek Christmas honey cookies. But other nuts can be used instead, such as toasted and crushed almonds, pecans or pistachios. For a nuttier flavor, work in up to 3\/4 cup additional ground toasted nuts when you mix the dough (taking care not to overwork it). For a nut-free variation, replace the walnut topping with sesame seeds.<\/li>\n<\/ul>\n<h2>How to Store Melomakarona<\/h2>\n<p>Completely cooled cookies can be stored in an airtight container for up to two or three weeks. You may find they taste better the longer they sit. You could store them in the fridge, but this tends to harden the cookies.<\/p>\n<p>Stacking honey cookies with layers of parchment paper keeps them from sticking together and makes them easy to store. For a prettier table presentation, leave out the paper, and stack them in ever-smaller layers to form a small pyramid\u2014or to resemble the top of a Christmas tree. Alternatively, Greek Christmas cookies can be placed in small cupcake liners and arranged on a tray.<\/p>\n<h2>Can you make melomakarona ahead of time?<\/h2>\n<p>Since melomakarona keep so long and can develop a stronger flavor as they sit, you can bake and soak the cookies early in the holiday baking season. Making the cookies in stages is also possible, but you may need to adjust the technique a bit.<\/p>\n<p>The easiest make-ahead step is the syrup. It can be made a day in advance and stored in the refrigerator until you&#8217;re ready to dip the warm cookies in it. The dough is best if mixed and baked in one session because the oil tends to separate if it sits too long.<\/p>\n<p>You can bake the cookies ahead of time, store them for a couple of months in the fridge (or even longer in the freezer), and dip them into the syrup as needed when you&#8217;re ready for a sweet snack. But you&#8217;ll need to flip-flop the temperatures: Dip cool cookies in hot syrup. If you froze the unsoaked cookies, let them defrost completely and come to room temperature before you dip them in syrup simmering on very low heat.<\/p>\n<h2>Melomakarona Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1946701\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_11.jpg?fit=700%2C1024\" alt=\"Melomakarona on plate and cup of tea\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Are melomakarona vegan?<\/h3>\n<p>Because they are dipped in honey, melomakarona are not vegan. But the lack of eggs and butter makes this recipe easy to adapt for a vegan, honey-free diet. For the soaking liquid, replace the honey with maple syrup or agave nectar, or simply make a sugar-and-water syrup. The small amount of honey in the dough can be left out or replaced with maple syrup for flavor.<\/p>\n<p>Honey&#8217;s antibacterial properties help to keep Greek Christmas honey cookies fresh for several weeks. Without it, vegan melomakarona are best eaten within one to two weeks.<\/p>\n<h3>What are other types of Greek cookies?<\/h3>\n<p><em>Finikia<\/em> are similar to melomakarona, but they are typically deep-fried instead of baked. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/kourabiedes-greek-butter-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/kourabiedes-greek-butter-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\"><em>Kourabiedes<\/em><\/a> resemble a shortbread cookie that can be tossed in powdered sugar. <em><a href=\"https:\/\/www.tasteofhome.com\/recipes\/greek-holiday-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/greek-holiday-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Koulourakia<\/a><\/em>, a buttery cookie made from twists of dough, tend to be served at Easter. For an international cookie platter, consider baking some of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/christmas-cookies-from-around-the-world\/\" data-name=\"www.tasteofhome.com\/collection\/christmas-cookies-from-around-the-world\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Christmas cookies from around the world<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Melomakarona are must-bake Greek Christmas cookies. They&#8217;re rich with olive oil and sweetened from a dip in honey syrup, and they&#8217;re worth adding to the holiday cookie lineup in any home.<\/p>\n","protected":false},"author":7061,"featured_media":1946010,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304423,306027,304328,305271,304993,304288,305487,306042,305334,304343,303966,305348,304988,304408,304368,303887,304348,304268,324623,304016,304388,303994,304005,304150,303883,304403],"categories-v2":[308500,310461,309438,308821,308988,311758,308984,308481,309216,308940,259620,310796,311771,309337,308993,308495,309356,308935,308813,308745,308478,309000,259483,309177,308579,308752,308528,308549,309434,308476,308812],"coauthors":[342010],"recommended_recipes":[{"post_title":"Mamma's Caponata","post_link":"\/recipes\/mamma-s-caponata\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mamma-s-Caponata_EXPS_CIMZW20_40872_B09_01_2b.jpg"},{"post_title":"Melon 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Sauce","post_link":"\/recipes\/melon-with-raspberry-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Melon-with-Raspberry-Sauce_exps15603_THCB64392D377A_RMS.jpg"},{"post_title":"Prosciutto and Melon (Prosciutto e Melone)","post_link":"\/recipes\/prosciutto-and-melon-prosciutto-e-melone\/","post_image":"\/wp-content\/uploads\/2025\/01\/Prosciutto-and-Melon-Prosciutto-e-Melone-_EXPS_TOHcom23_273618_DR_05_02_9b.jpg"},{"post_title":"Caramelitas","post_link":"\/recipes\/caramelitas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11497_QC10084C6A1-1.jpg"},{"post_title":"Pomgaritas","post_link":"\/recipes\/pomgaritas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pomgaritas_EXPS_SDDJ19_45615_B07_24_4b-1.jpg"},{"post_title":"Melon with Serrano-Mint Syrup","post_link":"\/recipes\/melon-with-serrano-mint-syrup\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps37135_CW153049D03_31_3b.jpg"},{"post_title":"Chocolaty Nanaimo Bars","post_link":"\/recipes\/chocolaty-nanaimo-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolaty-Nanaimo-Bars_exps177521_TH143192A02_07_6b_RMS-2.jpg"},{"post_title":"Mushroom Caponata","post_link":"\/recipes\/mushroom-caponata\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mushroom-Caponata_EXPS_CIMZ18_66909_C09_05_4b-3.jpg"},{"post_title":"Melon and Grape Salad","post_link":"\/recipes\/melon-and-grape-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Melon-and-Grape-Salad_exps8652_W101973175B04_30_3bC_RMS-1.jpg"},{"post_title":"Coconut-Mango Mahi Mahi","post_link":"\/recipes\/coconut-mango-mahi-mahi\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46457_TH1789926D38A-2.jpg"},{"post_title":"Melon Fruit Bowl","post_link":"\/recipes\/melon-fruit-bowl\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12337_QC10118C13-1.jpg"},{"post_title":"Caramelized Bananas","post_link":"\/recipes\/caramelized-bananas\/","post_image":"\/wp-content\/uploads\/2025\/01\/Caramelized-Bananas_EXPS_TOHD24_278154_KristinaVanni_5.jpg"},{"post_title":"Monterey Spaghetti","post_link":"\/recipes\/monterey-spaghetti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1221_SCS163923B03_29_3b-9.jpg"},{"post_title":"Citrus Melon 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are must-bake Greek Christmas cookies. They're rich with olive oil and sweetened from a dip in honey syrup, and they're worth adding to the holiday cookie lineup in any home.","recipeIngredient":["1 cup sugar","1 cup water","3\/4 cup honey","COOKIES:","1 cup confectioners' sugar","2 cups olive oil","1\/2 cup Cognac","1\/2 cup orange juice","1 tablespoon honey","7-1\/2 cups all-purpose flour","4 teaspoons grated orange zest","3 teaspoons baking powder","1 teaspoon ground cinnamon","1\/2 cup ground toasted walnuts"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the honey syrup","text":"Preheat the oven to 350\u00b0F. In a small saucepan, bring the sugar, water and 3\/4 cup honey to a boil. Reduce the heat, and simmer, uncovered, for 10 minutes. Remove the pan from the burner, and let the syrup cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the wet ingredients","text":"In a large bowl, beat the confectioners' sugar and oil until blended. Beat in the Cognac, orange juice and the remaining 1 tablespoon honey.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_2.gif?fit=700,1024"},{"@type":"HowToStep","name":"Mix the dry ingredients","text":"In another large bowl, whisk the flour, orange zest, baking powder and cinnamon. Gradually beat the dry ingredients into the wet ingredients.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the dough","text":"Scoop cookie dough by tablespoonfuls, and shape each into a 1-inch-thick oval. Arrange cookies 1 inch apart on two parchment-lined baking sheets.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Bake the cookies, in batches as needed, for 20 to 25 minutes or until lightly browned. Let the cookies cool on the pans for five minutes. Transfer cookies to wire racks, and let stand until cool enough to handle but still warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Melomakarona_FT23_242489_ST_1220_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Coat the cookies","text":"Using a slotted spoon, float and turn the still-warm cookies, a few at a time, in the honey syrup for about 10 seconds; let the excess drip off. Place the cookies on waxed paper, and sprinkle with walnuts. Repeat the coating and sprinkling with the remaining cookies. Editor's Tip: If the walnuts won't stick to the cookies, use a small fork to drizzle them with a little more of the honey syrup before sprinkling on the nuts. Using a fork to indent a few lines on top of each cookie before baking may also help the honey and walnuts adhere to the surface."},{"@type":"HowToStep","name":"Cool and store","text":"Let the cookies stand until the honey and walnuts set. Store them in layers between pieces of waxed paper in airtight containers."}],"recipeYield":"4-1\/2 dozen","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 172 calories","fatContent":"9g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"27mg sodium","carbohydrateContent":"20g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Greek","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ejshellabarger"},"reviewBody":"These are now one of my all time favorite cookies","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"242489","romance_copy_dek":"Melomakarona are must-bake Greek Christmas cookies. They're rich with olive oil and sweetened from a dip in honey syrup, and they're worth adding to the holiday cookie lineup in any home.","enhanced_recipe_title":"Melomakarona","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup honey","IngredientText":"3\/4 cup honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>COOKIES:<\/b>","IngredientText":"<b class='sIngredient'>COOKIES:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup confectioners' sugar","IngredientText":"1 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups olive oil","IngredientText":"2 cups olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup Cognac","IngredientText":"1\/2 cup Cognac"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup orange juice","IngredientText":"1\/2 cup orange juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon honey","IngredientText":"1 tablespoon honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"7-1\/2 cups all-purpose flour","IngredientText":"7-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 teaspoons grated orange zest","IngredientText":"4 teaspoons grated orange zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons baking powder","IngredientText":"3 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup ground toasted walnuts","IngredientText":"1\/2 cup ground toasted walnuts"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Melomakarona_EXPS_FT23_242489_ST_1220_9.jpg","RecipeId":242489,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Melomakarona Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Melomakarona_EXPS_FT23_242489_ST_1220_9.jpg","ContributorId":null,"Firstname":"Paris","Lastname":"Paraskeva","City":"San Francisco","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Bake: 20 min.\/batch ","MinimumServingQuantity":54,"MaximumServingQuantity":54,"Yield":"4-1\/2 dozen.","DigitalTitle":"Melomakarona","SubmittedTitle":"Melomakarona","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"10\/8\/2019 10:31:27 AM","ContestPlacementId":null,"FbImage":"FB_TOHDJ20_242489_B07_31_2b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":25,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Melomakarona","OriginalSourceProject":"Melomakarona","ContestPlacement":"","Trailer":"<h2>Melomakarona Cookie Recipe Tips<\/h2>\r\n<h3>What variations can I make to this melomakarona recipe?<\/h3>\r\nWhile this melomakarona recipe is how the cookies are traditionally made, there are some changes you could make to fit them to your tastes. For instance, you can use crushed almonds, pistachios or pecans can be substituted for the ground toasted walnuts. Also, you could swap the Cognac for brandy, or more orange juice to make the cookies completely alcohol-free.\r\n<h3>What are other types of Greek cookies?<\/h3>\r\nThis recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/greek-holiday-cookies\/\">Greek holiday cookies<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/kourabiedes-greek-butter-cookies\/\">kourabiedes (Greek butter cookies)<\/a> are other common types of Greek cookies you should try out. If you're in a particularly Mediterranean state of mind, try these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-greek-recipes\/\">Greek recipes<\/a> next.","Metadescription":"This easy melomakarona recipe comes from Paris Paraskeva, one of our readers who grew up in Cyprus, an island country in the Mediterranean Sea.","DigitalHeadnotes":"Growing up in Cyprus, we would see this cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. \u2014Paris Paraskeva, San Francisco, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Melomakarona Recipe (Greek Honey Cookies)","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool completely. ","SequenceNo":1},{"Direction":"   Meanwhile, for cookies, in a large bowl, beat confectioners' sugar and oil until blended. Beat in Cognac, orange juice and honey. In another bowl, whisk flour, orange zest, baking powder and cinnamon; gradually beat into sugar mixture.","SequenceNo":2},{"Direction":"   Shape tablespoons of dough into 1-in.-thick ovals. Place 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-25 minutes. Cool on pans 5 minutes. Remove to wire racks.","SequenceNo":3},{"Direction":"   Float and turn warm cookies in syrup about 10 seconds; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set. 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For instance, you can use crushed almonds, pistachios or pecans can be substituted for the ground toasted walnuts. Also, you could swap the Cognac for brandy, or more orange juice to make the cookies completely alcohol-free.  <h3>What are other types of Greek cookies?<\/h3>  This recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/greek-holiday-cookies\/\">Greek holiday cookies<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/kourabiedes-greek-butter-cookies\/\">kourabiedes (Greek butter cookies)<\/a> are other common types of Greek cookies you should try out. If you're in a particularly Mediterranean state of mind, try these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-greek-recipes\/\">Greek recipes<\/a> next."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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