From “Festival of Greek Flavors.” Makes 75-100 cookies.
Ingredients
For the cookies
1/2 pound unsalted butter, softened
1 cup sugar
3 egg yolks
2 cups corn oil
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
7 cups flour, may need more
Syrup
2 cups honey
1 cup water
1 tablespoon lemon juice
Garnish
Cinnamon for sprinkling
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees. In a large bowl, beat softened butter until light and creamy. Add sugar, egg yolks and corn oil, beat 2-3 minutes.
In a separate bowl, dissolve baking powder, baking soda, cinnamon and ground cloves in orange juice. Add to first bowl. Slowly add flour to mixture until dough is still wet but does not stick to your hands. This may require using more or less than 7 cups flour.
Shape dough into walnut-sized, elongated balls and arrange on baking sheet. Bake 25-35 minutes, until cookies begin to brown. Watch carefully so they do not burn. Baking time will also depend on the size and shape of the cookies.
Completely cooled cookies can be honeyed that day, but it is better to wait a day.
For syrup: In a saucepan, on medium-low heat, combine honey, water and lemon juice. Cook mixture until it is thoroughly combined and hot (but not boiling), 5 to 8 minutes. Dip cookies into syrup, turning several times in the liquid, allowing it to be absorbed.
Arrange honeyed cookies on baking sheet lined with parchment paper, and sprinkle immediately with cinnamon and walnuts.
