Greek Honey-Dipped Spice Cookies (Phoenikia)

FOR THE DOUGH


12 cups 1.5 kg of all-purpose flour

3 cups of olive oil

2 cups of sugar

1/4 cup of brandy

1 cup of lukewarm water

juice and grated peel of 1 lemon

2 teaspoons of baking powder

1 teaspoon of baking soda

1 tablespoon of ground cinnamon

1 1/2 teaspoons of ground cloves

1 cup of coarsely ground walnuts



FOR THE SYRUP

1 cup of honey

2 cups of sugar

2 cups of water

1 cinnamon stick

juice of 1/2 lemon

10 whole cloves



FOR THE TOPPING

2 1/2 cups of toasted sesame seeds

1 2/3 cups of walnut pieces

1 teaspoon of ground cinnamon



Preparation:

Dissolve baking soda in the lemon juice. In a bowl, combine the flour, sugar, and baking powder, and whisk until well blended.



In a large mixing bowl, combine the oil, water, lemon juice (with baking soda), cinnamon, cloves, brandy, and grated lemon peel. Beat for 2 minutes until thoroughly combined. Continue beating and add two-thirds (8 cups) of the flour mixture, 1 cup at a time, beating on low speed. (If using walnuts, add now.)



Gently knead in remaining flour 1/2 cup at a time. Knead gently for about 5 minutes. The dough will be oily.



Notes: Don't overwork the dough or beat in the flour at high speeds or the cookies will be too dense. The cookie shape should be rounded, not flat or they will harden during baking.



Preheat oven to 180°C.



To shape the cookies, take a fistful of dough and squeeze 5 times to compress. Roll into a log shape between palms of hands. Press the dough gently with your fingers on one side to flatten slightly. The traditional shapes of the cookies are slightly rounded circles or ovals. (How to shape the cookies with photos)



Place the cookies, finger-marked side down, well spaced on a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place on the middle rack in the oven and bake at 180°Cuntil browned (about 30-35 minutes}.



Remove from the oven and allow to cool completely on paper towels.



Combine all topping ingredients and grind coarsely.



The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.



Place all syrup ingredients in a wide pot (like a deep frying pan) and bring to a boil over medium heat and boil for 10 minutes. Turn the heat down to lowest possible setting. Remove the cinnamon stick and cloves.



Put cookies (as many as will fit on the bottom in one layer) into the hot syrup and use a spatula to hold them down for about 30 to 45 seconds. Once the cookies have been soaked, remove them with a slotted spoon, letting excess syrup drip, place on a large serving plates or platter, sprinkling liberally with the mixture of ground sesame seeds, walnuts, and cinnamon. (The cookies will darken from the syrup.)



Melomakarona are not refrigerated. Cover them well with plastic wrap to keep for several days or store in tins so they don't dry out, and they'll last for weeks or months - if they aren't eaten by then.



Yield: about 80 cookies