Melokakaronia me smigdali (fenekia)
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| ¼ | cup | Sugar |
| ¼ | cup | Cognac |
| ¼ | cup | Orange juice |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | Grated orange rind |
| ¾ | cup | Water |
| ½ | cup | Sugar |
| ½ | cup | Flour |
| 2½ | cup | Farina (Cream of Wheat) |
| 1 | cup | Chopped walnuts |
| ½ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Honey |
Directions
THE COOKIES
THE SYRUP
Beat the oil with the sugar for about ½ hr.; add cognac. Add baking soda dissolved in orange juice; add orange rind; mix well.
Add flour and farina, and knead very well to blend all ingreds. into a med.-soft dough. Shape the melomacaronia into mounded ovals, flat on the bottom, scrape the top lightly with a fork to make shallow grooves. Place on a buttered cookie sheet and bake in preheated 250 F. oven for 20 to 30 min. Remove from the oven; cool.
While cookies are cooling, boil water, sugar, and honey together in a saucepan, removing the froth as it rises. Boil abt. 3 min. Dip cold cookies into the warm syrup, using a slotted spoon. Remove carefully and drain. Place on a clean platter and sprinkle with the walnuts. Mix together the cinnamon and sugar, and sprinkle on top.