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Greek Honey Walnut Cookies

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
75 min
SERVINGS
60 servings
Dessert Greek
Greek Honey Walnut Cookies
Ingredients
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 pound unsalted butter
  • 3/4 cup white sugar
  • 3 egg yolks
  • 1/2 cup freshly squeezed orange juice
  • 1 teaspoon honey
  • 1 cup honey
  • 1 cup water
  • 1 cup white sugar
  • 1/2 cup finely crushed walnuts, or to taste
  • 1 pinch ground cinnamon, or to taste
  • 1 pinch ground cloves, or to taste
Instructions
1
Preheat the oven to its optimal temperature, 350 degrees F (175 degrees C), for baking purposes.
2
To create the dry ingredients mixture, combine flour, cinnamon, baking powder, cloves, baking soda, and nutmeg in a large bowl. This blend will serve as the foundation for our cookie dough.
3
In a separate, yet adjacent, bowl whisk butter until it reaches a light and fluffy consistency. Then, add sugar to the mixture and blend well.
4
In another bowl, combine egg yolks with orange juice. This step will help to create a rich and tangy flavor profile.
5
Start by adding the egg mixture to the butter mixture, then gradually incorporate the dry ingredients blend, mixing thoroughly after each addition. Finally, add honey to enhance the flavor.
6
Allow the dough to rest and firm up in the refrigerator for approximately 30 minutes, making it easier to shape.
7
Shape the dough into small ovals and space them apart on a baking sheet. Gently flatten the cookies slightly, as they will spread during baking.
8
Bake the cookies in the preheated oven for 15 to 20 minutes, or until they achieve a light golden brown color.
9
Simultaneously, combine honey, water, and sugar in a saucepan over medium-low heat. Allow the mixture to dissolve the sugar, then let it cool.
10
Prepare a topping by mixing walnuts, cinnamon, and cloves in a separate bowl. This blend will serve as the perfect complement to our cookies.
11
Dip each cookie into the cooled syrup for 10 to 15 seconds per side, ensuring an even coating.
12
Sprinkle the walnut topping over the syrup and allow it to dry completely. Finally, store the cookies in muffin cups or between layers of parchment paper.