| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Greek |
Cookies, Desserts, Greek |
3 |
Dozen |
INGREDIENTS
| 1 |
c |
Oil |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Cognac |
| 1/4 |
c |
Orange juice |
| 1 |
t |
Baking powder |
| 2 |
T |
Grated orange rind |
| 1/2 |
c |
Flour |
| 2 1/2 |
c |
Farina, Cream of Wheat |
| 1 |
c |
Chopped walnuts |
| 1/2 |
c |
Sugar |
| 1 |
t |
Cinnamon |
| 3/4 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1 |
c |
Honey |
INSTRUCTIONS
Beat the oil with the sugar for about 1/2 hr.; add cognac. Add baking
soda dissolved in orange juice; add orange rind; mix well. Add flour
and farina, and knead very well to blend all ingreds. into a med.-soft
dough. Shape the melomacaronia into mounded ovals, flat on the bottom,
scrape the top lightly with a fork to make shallow grooves. Place on a
buttered cookie sheet and bake in preheated 250 F. oven for 20 to 30
min. Remove from the oven; cool. While cookies are cooling, boil
water, sugar, and honey together in a saucepan, removing the froth as
it rises. Boil abt. 3 min. Dip cold cookies into the warm syrup, using
a slotted spoon. Remove carefully and drain. Place on a clean platter
and sprinkle with the walnuts. Mix together the cinnamon and sugar,
and sprinkle on top. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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