For the second year in a row French Fridays with Dorie has had a Christmas card exchange. It is so fun getting cards from all over the world! This year if you wanted to you could include a recipe. I included Cracker Candy and Betsy of A Plateful of Happiness made it this week. My mom gave me the recipe 17 years ago. :) I decided to complete the recipe sent to me by Maria of Box of Stolen Socks from Athens Greece. She sent the recipe for Melomakarona - or Cinnamon and Orange Cookies Dipped in Honey Syrup. Maria has beautiful photography on her site so you should definitely head over there and check out her posts.
I thought this would be a complicated recipe but it was not as difficult as I thought. I figured out that 1 kg of flour is 8 cups so I halved the recipe. I also got to use one of my favorite Christmas gifts (a digital kitchen scale) to measure out 100 grams of sugar! Of course my tween helped me make these so it was all very exciting!
Christmas was really fun this year. Bobby played guitar at a beautiful candlelight Christmas Eve service and then we looked at Christmas lights. Christmas day was a laid back day filled with family, fun, and reflection on what Christmas means to us. The kids got things they needed and wanted and were very happy with everything. They even got a bow and arrows and a Red Rider BB gun. Those will get plenty of use!
You might notice in the photo below that we have no ornaments on our tree. Since we have a kitten in the house we decided not to put anything breakable out. She likes to climb a lot and we were a little worried she would knock the tree over. We did end the night on a somber note though. Munchkin found our hamster, Peppa Sunshine, had decided it was time to go to hamster heaven. We don't really know what happened. The night before she was climbing all over her cage and doing her regular thing and last night she looked like she may have been burrowing and just died mid burrow. :( We had a little funeral for her in the front yard today. Hopefully that will give our kiddos a little closure on the era of the hamster. I hope your Christmas was lovely. If you celebrate another holiday I hope that one has been lovely as well! :) You must make Maria's Melomakarona right now! These will not last long at our house for sure.
Melomakarona - or Cinnamon and Orange Cookies Dipped in Honey Syrup
By Maria from Box of Stolen Socks
Ingredients for 50-60 Cookies
1 kg flour
2 cups extra virgin olive oil
200 gr sugar
1 cup cognac (or any other type brandy)
2 Tbls baking powder
1 cup fresh orange juice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 Tbls baking soda
zest of 2-3 oranges
For the Syrup
2 cups honey (preferably flower honey)
1 1/2 cups sugar
2 cups water
2 cinnamon sticks
1 big piece of orange peel
1 big piece of lemon peel
1 cup walnuts, roughly chopped
1 tsp cinnamon
1 TBls sugar
Preheat oven to 160C/320F
In a large bowl mix the sugar with olive oil, cognac, orange juice, and orange zest. Mix well using a whisk until sugar is completely dissolved.
In another bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and ground cloves. Mix well. Gradually add the flour mix to the olive oil mix. Knead softly. The dough has to be soft and oily. If it feels too hard add a little more orange juice or cognac.
Shape the cookies using your hands. The dough should not stick to your hands because of the oil. If it sticks you need to add a little more flour and olive oil. You can make the cookies round, about 5 cm/2 inches in diameter, or give them an oval shape and you can give them a design by pushing the back of a cheese grater onto them.
Lay the cookies on an oiled baking sheet and bake for 20-30 minutes, depending on your oven. They should be golden but not brown. Leave them to cool on the sheet and start preparing the syrup.
Put a pot on medium heat and add the honey, sugar, and water and let it come to a boil. Add the orange and lemon peel, lower the heat and let it boil for 5-10 minutes. During the boiling foam is going to form on the surface of the syrup. Remove it with a spoon and then add the cinnamon sticks and the cloves.
When the cookie have cooled completely, submerge a handful at a time, into the hot syrup. Leave them in ONLY for a few seconds and remove them. Let the excess syrup drain on a rack and then move them to a plate. Sprinkle with Chopped walnut, sugar and cinnamon mix.