Honey Walnut Cookies
This recipe makes 28 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 135 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 25 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit C | 2 |
| folate | 6 |
A cookie just isn't Greek unless it combines honey and walnuts. These cookies are perfect for a potluck because you can make and freeze them well ahead of time. Paired with a cup of strong Greek coffee, they really satisfy a sweet tooth.
Ingredients
- 3/4 cup vegetable oil
- 1/4 cup orange juice
- 1 tbsp granulated sugar
- 1-1/2 tsp cinnamon
- 1-1/2 tsp liquid honey
- 2-1/2 cups sifted cake and pastry flour
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup chopped walnuts
- 28 walnut halves
- 2 tbsp icing sugar
- Syrup:
- 3/4 cup granulated sugar
- 2 tbsp liquid honey
Preparation
In large bowl, whisk together oil, orange juice, granulated sugar, cinnamon and liquid honey.
In separate bowl, whisk together flour, baking powder and baking soda. Add to oil mixture; sprinkle with chopped walnuts. Stir to combine. Roll by level tablespoonfuls (15 mL) into balls; place on parchment paper-lined baking sheet. Top each with 1 walnut half; press firmly into dough.
Bake in centre of 350°F (180°C) oven until bottoms are golden, about 20 minutes.
Syrup: Meanwhile, in saucepan, bring 3/4 cup (175 mL) water, granulated sugar and honey to boil.
Remove cookies from oven. Using slotted spoon, dip hot cookies, 1 at a time, into syrup. Let cool completely on rack set over baking sheet or waxed paper. Sprinkle with icing sugar. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: November 2002
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