| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Greek |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Peanut oil |
| 1 |
tb |
Cinnamon |
| 1 |
c |
Butter |
| 1 |
tb |
Ground cloves |
| 1/2 |
c |
Water |
| 1 |
c |
Chopped walnuts |
| 1 |
|
Jigger brandy |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs, beaten |
|
ds |
Cinnamon |
|
ds |
Ground cloves |
| 3 |
c |
Flour |
|
|
Syrup (recipe below) |
| 2 1/2 |
ts |
Baking powder |
|
|
Chopped walnuts for garnish |
| 2 |
c |
Sugar |
| 1 |
c |
Water |
| 1 |
lb |
Honey |
| 1 |
|
Lemon, sliced or |
|
|
1 orange, sliced |
INSTRUCTIONS
SYRUP
Heat oil and butter over low heat until butter is melted and mixture is
hot. Remove from heat and stir in water and brandy. Cool. Stir in beatent
eggs. Sift together flour and baking powder with the tablespoon each of
cinnamon and colves. Add to liquid mixture to make a dough that is not too
soft. Add a little more flour if necessary. With floured hands shape dough
into ovals and indent lengthwise with thumbs. Combine chopped walnuts with
sugar and dash each cinnamon and cloves. Put 1 t. of this filling into the
indentation in the dough and close dough over filling. Place on cookie
sheets and bake ina 400 degree oven for about 25 minutes or until golden
brown. Cool. Dip cooled cookies into hot syrup and place on racks to
drain. Decorate with chopped walnuts. Makes about 6 dozen small cookies
Syrup
2 c. sugar 1 c. water 1 pound honey 1 lemon, sliced or 1 orange, sliced
Combine above ingredients and boil for 5 minutes.
(from The Art of Greek Cookery by the Women of St. Paul's Greek Orthodox
Church, 1963)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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