Honey Walnut Cookies
This recipe makes 28 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 135135 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 15 g15g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 25 mg25mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 66 iron |
| vit C | 22 vit C |
| folate | 66 folate |
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 3/4 cup vegetable oil
- 1/4 cup orange juice 1/4 cup orange juice
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1-1/2 tsp liquid honey 1-1/2 tsp liquid honey
- 2-1/2 cups sifted cake and pastry flour 2-1/2 cups sifted cake and pastry flour
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 cup chopped walnuts 1/4 cup chopped walnuts
- 28 walnut halves 28 walnut halves
- 2 tbsp icing sugar 2 tbsp icing sugar
- Syrup:
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 2 tbsp liquid honey 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
Related content
-
Honey Nut Baklava Roll
Featuring the Test Kitchen's take on Greek cuisine, our "Greece: The Sequel" menu for 8 is topped...
-
Anna Kapelos' Phyllo Fruit Slices
Our friend George Kapelos has shared many holiday occasions with our family, as well as this...
-
Greek Almond Shortbread
Bessie Meletopoulos of Toronto nestles these in candy paper cups – all the better to hold...
-
Kourambiedes
Each of these almond shortbreads is studded with a whole clove, a symbol of the Magi's gift of...
