Melomakarona – Greek Christmas Honey Cookies

Melomakarona – Greek Christmas Honey Cookies

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  • ½ tsp. baking soda
  • ¼ C orange juice, freshly squeezed
  • ⅓ C extra virgin olive oil
  • ⅓ C canola oil
  • 6 T Pioneer® Sugar
  • 4 T Brandy
  • 1 ½ tsp. ground cinnamon, divided
  • 3 ½ C self-rising flour, sifted
  • ⅛ tsp. salt
  • 1 T orange zest
  • 1 C walnuts, chopped


  • 1 C honey
  • ½ C Pioneer® Sugar
  • ⅔ C water


  1. Preheat oven to 350° F.
  2. Mix together the baking soda and orange juice. Beat the oils and Pioneer® Sugar together with an electric mixer until blended. Beat in the brandy and ½ tsp. of the cinnamon, and then beat in the orange juice mixture.
  3. Using your hand, gradually work the flour and salt into the mixture. As soon as it becomes possible to do so, knead it. Add the orange zest and knead for about 10 minutes or until the dough is pliable. Flour your hands and pinch off about a teaspoon of the dough. Shape them in 2 ½-inch ovals and place on an ungreased baking sheet. Using a fork dipped in water, flatten each oval of dough a little bit. Bake for 25 minutes or until golden brown. Cool slightly, then transfer to a wire rack to cool completely and to harden. Meanwhile, make the syrup.
  4. Place the honey, Pioneer® Sugar and water in a small saucepan. Bring to a gentle boil, stirring continuously. Skim off any surface foam. Lower the heat and simmer for 5 minutes. Immerse the cold cookie (about 6 at a time) into the hot syrup and leave them to cook for 1-2 minutes. Remove with a slotted spoon and place on a platter in a single layer. Sprinkle with chopped walnuts and remaining cinnamon.
**From the Kitchen of: Barbara Wheeler of Royal Oak, MI.
Melomakarona – Greek Christmas Honey Cookies
1 vote, 4.00 avg. rating (74% score)

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