Mom's Vegan Greek Christmas Cookies- Melomakarona/Finikia
Ingredients
For the Dough
- 1 cup orange juice
- 1 cup sugar
- 1 ½ cups oil of choice my mom uses vegetable oil
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 4-5 cups all-purpose flour
For the Syrup
- 3 cups granulated sugar
- 1 ½ cups water
- A sprinkle of citric acid or the juice of half a lemon
- 1 cinnamon stick
For the Walnut Filling
- 2 cups walnuts finely chopped
- 1 tablespoon ground cinnamon
- 2 tablespoon granulated sugar
Instructions
Prepare the Syrup:
- In a medium saucepan, combine the sugar, water, citric acid (or lemon juice), and cinnamon stick.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Lower the heat and simmer for 10 minutes. Remove from heat and allow the syrup to cool completely.
Make the Dough:
- Preheat your oven to 350°F (175°C).
- Optional: Line baking sheets with parchment paper (we skipped this step because the dough is already oily and wouldn’t stick to the pan).
- In a large mixing bowl, whisk together the orange juice and sugar until mostly dissolved.
- Add the oil, baking powder, and baking soda, mixing until well combined.
- Gradually sift in the flour, one cup at a time, mixing gently until a soft, pliable dough forms. Use just enough flour to make the dough manageable (not sticky but not too firm). Feel free to add more flour than listed in this recipe, if needed.
Prepare the Walnut Filling:
- In a small bowl, mix the chopped walnuts, cinnamon, and sugar. Set aside.
Shape and Fill the Cookies:
- Pinch off a piece of dough.
- If using molds, lightly oil them to prevent sticking. I love using this one—it gives the cookies a beautiful, traditional design. Otherwise, flatten the dough into a disc in your hand.
- Place a small amount of the walnut filling (about 1 teaspoon) in the center.
- Fold the edges of the dough over the filling and seal it completely, shaping it into an oval, oblong, or whatever shape the mold creates.
- Place the filled cookies seam-side down on the prepared baking sheets.
Bake:
- Bake in the preheated oven for about 40 minutes, or until the cookies are golden brown. Remove from the oven and let them cool slightly.
Dip in Syrup:
- Remove them from the oven and immediately dip the hot cookies into the cooled syrup. Let each cookie soak for about 5-10 minutes on each side.
- Use a slotted spoon to remove the cookies and transfer them to a wire rack to drain excess syrup.
Serve and Store:
- Arrange the cookies on a platter and allow them to cool completely.
- Store in an airtight container at room temperature for up to two weeks. These cookies often taste even better after a day or two as the flavors develop.