MADE ALL over Greece for Christmas, these cookies are my favorite sweet. This recipe is a combination of my mother’s and Chryssa Livanos’. Chryssa, the wife of the owner of Molyvos restaurant, comes from the island of Kos. If you can manage to resist these, they will get even better with time.
In a large bowl, beat the oil and sugar with an electric mixer until blended. Beat in the orange zest and juice. In a medium bowl, combine
Turn the dough out onto a lightly floured surface and knead, adding
In a medium bowl, combine the walnuts and cinnamon.
Take pieces of dough the size of a small egg and roll with your hands into ovals, about 2½ inches long. Push three fingers into the bottom of each cookie to make an opening, and stuff with 1 teaspoon of the filling; reserve the remaining filling. Press the dough to close the opening, slightly flatten each cookie and place the cookies on ungreased baking sheets about 1 inch apart.
In a medium saucepan, simmer the sugar, honey and water for 10 minutes. Remove from the heat.
Place the hot cookies in a large dish and pour the syrup over them. Let stand for 15 minutes.
Turn the cookies to moisten the other sides and let stand until the cookies have absorbed all the syrup.
Place the remaining filling on a plate and roll each cookie in it to coat on all sides. Place the cookies in an airtight container, with parchment or waxed paper between each layer. Let stand for at least 1 day before serving. Store for up to 1 month.
© 2000 All rights reserved. Published by Houghton Mifflin Harcourt.