Nut Syrup Cookies
This recipe makes 50 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 136 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 28 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit C | 2 |
| folate | 1 |
Make these sweet and very tender Macedonian cookies for special occasions. If you like, follow her family's lead and roll the cookies in finely chopped nuts instead of sprinkling them with icing sugar.
Ingredients
- 1-1/2 cups vegetable oil
- 1/2 cup orange juice
- 2 tbsp granulated sugar
- 1 tbsp cinnamon
- 1 tbsp liquid honey
- 4-1/2 cups sifted cake-and-pastry flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 cup walnut pieces
- Syrup:
- 1-1/2 cups granulated sugar
- 1/4 cup liquid honey
- 1/4 cup icing sugar
Preparation
In large bowl, whisk together oil, orange juice, sugar, cinnamon and honey. With wooden spoon, stir in flour, baking powder and baking soda to make smooth dough.
Using 1 tbsp (15 mL) at a time, roll dough into balls; flatten to 2-inch (5 cm) rounds. Place 1 walnut piece in centre of each; roll up to form small log.
Place on ungreased baking sheet; bake in centre of 350ºF (180ºC) oven for about 30 minutes or until bottoms are golden. Remove from pan and let cool on rack. (Cookies can be prepared to this point and stored in airtight container for up to 1 week or frozen for up to 1 month.)
Syrup: Meanwhile, in saucepan, bring sugar and 1-1/2 cups (375 mL) water to boil; reduce heat and simmer for 20 minutes. Remove from heat; stir in honey.
Using slotted spoon, dip cookies, 1 at a time, into syrup, reheating syrup if necessary to keep warm. Let drain on rack until cool. Sprinkle with icing sugar. (Cookies can be stored in airtight container for up to 5 days.)
Source : © CanadianLiving.com
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