Honey Walnut Cookies
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.
Servings: 28
Ingredients:
| 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% |
-
3/4 cup (175 mL) vegetable oil
1/4 cup (50 mL) orange juice
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) cinnamon
1-1/2 tsp (7 mL) liquid honey
2-1/2 cups (625 mL) sifted cake-and-pastry flour
1-1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 cup (50 mL) chopped walnuts
28 walnut halves
2 tbsp (25 mL) icing sugar
Syrup:
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) 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.)
Additional Information
Source
Canadian Living Magazine: November 2002
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