Pastries in Paradise

Posts tagged ‘Cookies’

Spicy Oatmeal Cookies

4Often there are days where a craving for something sweet sneaks up seemingly out of nowhere. The itch strikes most frequently on rainy days and at night. The itch also tends to strike at inconvenient moments when one does not feel like running to the store or cleaning up piles of dirty dishes. Sadly, many tasty and skinnier dessert recipes do not cater to the inconvenient moments in which the itch for sweets tends to strike. EXCEPT for this recipe! I simply adore this recipe because every ingredient is likely to already be in your pantry, it is a skinny option, and dirty dishes are kept to a minimum.

1Outside of the convenience factor, these cookies are too die for regarding taste and texture. Although some may be alarmed by their seemingly thin appearance compared to other cookies, this characteristic is what makes them crisp, delicious, and light. The aroma of cinnamon and other warm spices will fill your kitchen and provide a hint of warmth for these cold winter days. Not to mention, cinnamon has so many health benefits. Cinnamon is full of antioxidants that provide anti-inflammatory properties, reduces the risk of heart disease, reduces insulin resistance (cause of type 2 Diabetes), reduces blood sugar, helps fight bacterial and fungal infections, as well as possible protective effects against cancer.

2It is important to note that not all cinnamon is created equal and although all cinnamon will provide health benefits, the Ceylon variety of cinnamon is the best option. Cassia cinnamon is cheaper and is what you often find in supermarkets across the country, but it does have a higher amount of coumarin. Coumarin can be dangerous in large quantities. Regardless of the variety, cinnamon is not only healthy but it is tasty.

3Although sweets are not considered healthy, you can make healthier choices when you do decide to cheat. These cookies are a great example of cheating with a bit less guilt. This recipe will yield approximately 2 dozen cookies and each serving size is one cookie.

Spicy Oatmeal Cookies

Ingredients:

  • ¾ cup All-Purpose Flour
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon (preferably Ceylon)
  • ½ tsp. Ground Allspice
  • ½ tsp. Ground Nutmeg
  • ¼ tsp. Ground Cloves
  • ¼ tsp. Salt
  • ¾ cup Light Brown Sugar; packed
  • 4 tbsp. Unsalted Butter; softened
  • 1 tsp. Vanilla Extract
  • 1 Egg
  • ½ cup Old-Fashioned Oats

Preparation:

  1. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  2. Combine flour, baking soda, spices, and salt in a large bowl. Set aside.
  3. Combine sugar, butter, and vanilla in another large bowl. With a stand or hand mixer set to medium speed, beat mixture until light and fluffy. Add the egg and beat until combined. Stir in the flour mixture and oats until just combined.
  4. Drop by tablespoons about 2 inches apart onto the prepared baking sheets. Bake cookies for approximately 12 minutes (or until crisp), rotating pans halfway through baking time. Cool on pan for 3 to 5 minutes (or until firm). Remove cookies from pans and cool completely on wire racks.

 

NUTRITIONAL INFORMATION

(1 Cookie)

NutritionLabel

Weight Watchers: 3 Smart Points, 2 Points Plus, or 1 Traditional Point

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Iced Gingerbread Cookies

2For many, Gingerbread is a holiday tradition. Some families prefer to make cookies in their favorite shapes while others tackle on the construction of a gingerbread house. Although gingerbread is traditionally consumed in and around the holidays and then forgotten for another year, it is also great to enjoy all winter long. You can easily extend these holiday favorites all winter by simply changing the cutter used. I opted for a star, but some other fun cutters for winter include mittens, snowflakes, and even squirrels.

3As great as finding fun winter cutters can be sometimes one is simply too exhausted to meddle with cut out cookies at all. If that is the case with any of you, this recipe is the answer to your prayers as it also makes perfect slice-and-bake cookies (no rolling, cutting, or mess required). If you are going to forgo the cutters, simply shape the dough into two (8 inch) round logs. Chill the logs for 2 hours and then make slices ¼ in. thick. Proceed with the recipe as normal after that.

4Another great feature of these cookies is how far in advance you can prepare them. I recommend preparing no more than 5 days ahead and storing them in an airtight container until ready to decorate. Cookies may be decorated only 1 day ahead of serving. Unfortunately, the downfall of these cookies comes after they are decorated, as the icing is fragile and can easily be damaged during storage and transport. Place a piece of wax paper between each layer and place new layers gently upon previous layers in order to reduce the odds of damage.

1This recipe will make approximately 4 dozen cookies and each serving allows 2 cookies to be consumed (making you feel more indulgent when you really are not). I truly enjoyed sharing this recipe with you and hope you can try it sometime this winter for your own family and friends. If not this winter, I hope you will return next year in order to prepare for your own holiday celebrations. Kids and adults alike will surely enjoy them!

Skinny Iced Gingerbread Cookies

Ingredients:

  • 10 oz. All-Purpose Flour (approximately 2 ¼ cups)
  • 1 tsp. Ground Ginger
  • 1 tsp. Ground Cinnamon
  • ¼ Ground Nutmeg
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Salt
  • ½ cup Light Brown Sugar; packed
  • ½ cup Butter; softened
  • 3 tbsp. Molasses
  • 1 Egg
  • 1 cup Confectioners’ Sugar; sifted
  • 1 tbsp. Milk (1%)

Procedure:

  1. Whisk together flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl until combined. In the bowl of a stand mixer, combine brown sugar, butter, and molasses. Beat the mixture on medium speed for approximately 2 minutes. Add the egg and continue to beat mixture until combined. Adjust the speed to low and slowly add the flour mixture, beating until well combined. Divide the dough equally into two portions. Gently press each dough half into a circle on a sheet of plastic wrap (dough will be sticky). Wrap dough tightly and chill for 1 ½ to 2 hours.
  2. Preheat oven to 350°. On a lightly floured work surface, roll one dough portion to ¼ in. thickness. Use your preferred cutter to form cookies. Place cut out cookies on a parchment lined baking sheet 1 inch apart from each other. Repeat process with both dough portions, re-rolling and cutting as necessary, until you have approximately 48 cookies. Bake cookies for 8 minutes or until lightly browned around edges. Remove cookies from oven and let stand for a minute or two. Remove cookies from pan and cool completely on a wire rack.
  3. Once cookies have cooled completely, prepare the icing. Combine the confectioners’ sugar and milk in a small bowl until smooth and creamy. Spoon into a piping bag fitted with a small round tip. Pipe icing on cookies as desired.

NUTRITIONAL INFORMATION

(2 Cookies)

NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 2 Smart Points, 2 Points Plus, or 1 Traditional Point

 

RECIPE ADAPTED FROM: MARCIA WHYTE SMART
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Cutie Crab Cookies

carbs fix

Sadly, summer is winding down for many. Soon most of the tourists here in Central Florida will be heading home as school resumes and vacations are over. For those that want to take the spirit of warm summer weather and sandy beaches home with them, these crab cookies are perfect for keeping the coastal feel alive.

DSC_0074To make these cookies, you will need your favorite cookie dough (I used basic sugar), a crab cookie cutter, royal icing, gel food color, and some decorating bags/tips. I used Americolor Tulip Red and Super Black on these cookies but you can use any red or orange color depending on how you want the final hue to come out. I wanted some to be more red and some to look more orange just to give depth to the plate when presented. You can do all in one shade since it is easier.

When mixing the royal icing, you will need the following:

Tulip Red Piping Icing

Tulip Red 15-second Icing

Tulip Red Flood Icing

Super Black Piping Icing

Crab-Beach-fix

Once the cookies have been baked and cooled, begin by outlining the crab body with the Tulip Red Piping Icing with a bag fitted with a number 2 tip. Once it has set for a few minutes, flood the outlined body with the Tulip Red Flood Icing. Allow the body to dry for a little while and then continue on.

Next, outline the claws with Tulip Red Piping Icing and after a few minutes flood with the Tulip Red Flood Icing. Move on to the legs, using the 15-second Icing in Tulip Red. Use a slightly larger tip and gently push out a segment of icing for the leg. Allow the cookie to dry thoroughly before continuing on. Depending upon your location, this can be from 4 hours to 24 hours. Since I am in humid Florida, I allowed them to sit overnight.

DSC_0072Once the cookies have had time to firm and set, continue by adding the details. Begin using the Tulip Red piping icing to create a squiggly line outlining the crab shell body and distinguishing it from the segmented legs. Next, using the same piping icing, create varying sizes of dots to add texture to the shell. Press with less pressure for smaller dots, more pressure for larger dots.

DSC_0073Lastly, using Super Black piping icing, pipe an upside down larger opened “u” for the closed eyes. Pipe 3 eyelashes on the outer edges of each eye. Finish up by piping the smile midway between the two eyes. Once you have finished allow the cookies to set again before serving. If you are entertaining and want the crabs to look like they are on the sand, spread some Turbinado or Brown sugar on the bottom of the serving platter and arrange the cookies as if they are resting on the sand.

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

*PLEASE DO NOT REPLICATE AND DISTRIBUTE THIS DESIGN FOR PROFIT WITHOUT WRITTEN CONSENT*

Easy Fireworks Cookies

6Happy Independence Day to America!!! In all honesty this one kind of snuck up on me. I was planning to make an easy tutorial for 4th of July and I kept thinking in my head that I have more time and I shouldn’t start yet and then “boom” it is three days before and I haven’t even baked the cookies yet. Then when I do bake them my cookie monster toddler kept stealing them all off the table and instead of having 3 dozen I am left with 2. I want to scold her but seeing her nibbling cookie after cookie in the corner trying to hide from my sight is just too cute. I guess I will let her win this one and be a kid.

Since I had procrastinated badly I thought I could squeeze in the quick decorating while the cookie monster was nibbling away without getting bothered too much. Boy was I wrong! The second she saw my frosting containers she knew its time to decorate and she wanted to make a mess…I mean help. Of course I made a spot for her at the table and let her hold the bottle as I piped the icing into the lines and dots I needed to make the cookie look like a firework explosion. Some came out great, others were a bit messy but that is perfect because not all fireworks are the same when they explode and this gave the cookies character. It also made me realize that these cookies should not just be marketed for adults that don’t want to spend too long decorating cookies but it is also a great way to spend time with your kids on the holiday making a patriotic treat. These are easy enough that adults won’t get stressed and kids can have fun making them with you.

2As I was sitting with my daughter watching the joy on her face as she squeezed a blob of frosting onto a cookie I was no longer frustrated that she wanted to help but rather I embraced the moment and didn’t want to finish the last cookie that seemed to creep up on us way too fast. Far too often I am in a rush to get things done thinking the faster I get it done the faster I can focus on my daughter but I end up missing out on opportunities to do just that. Luckily I didn’t miss this one and it meant a lot to me since I know this fall I will be returning to work and I won’t be able to spend all day with her. It has been weighing heavily on my mind lately as I have pretty much been a stay at home mom almost the entire time since she was born and I feel really guilty leaving her at home. I guess I will have to set up more mommy-daughter baking and decorating dates.

5What I like most about these cookies is they are completely customizable. They can be made with any color scheme and you can use any patterns you like that you feel represents what an exploding firework looks like. I used a sand dollar cookie cutter to give a unique shape that would help support the look of an explosion and falling particles but you can use any cutter you like. If you have a regular star you can use that or if you only have a circle you can also use that too. As far as colors go I used tulip red, white, and baby blue for Independence Day but you can pick any colors, especially if you want to recreate them for another holiday such as New Years you could do gold and black. As always I use my favorite sugar cookie recipe and decorate with royal icing tinted with gel dye but you are welcome to use your own approach. The sky is the limit with these. They are designed to be easy and fun for all the family. So go enjoy the holiday and celebrate your freedom if you are an American and if not just celebrate your family by spending time together making a batch of cookies and promoting your children’s creative expression.

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

*PLEASE DO NOT REPLICATE AND DISTRIBUTE THIS DESIGN FOR PROFIT WITHOUT WRITTEN CONSENT*

Butterfly Blue Iced Sugar Cookies

3The past month has been a busy one and I admittedly placed the blog on the back burner once again. I have been flooded with med school homework lately and when I am not working on that I am following around my toddler. A few months ago I also started a new commitment to a more healthy lifestyle and began working out again. This commitment to eating clean, organic foods led me to really increase my desire to garden. I went and bought a bunch of organic seeds (to ensure my seeds were never derived from a GMO plant) and started planting. I involved my toddler so she could learn to appreciate living off the land as much as her father and I do. The daily process of watering, pulling weeds, and fertilizing (natural of course) has consumed the extra little bit of time I would normally have for writing.

2I truly have missed writing but with my new course of healthy eating I really don’t like making sweets since they will be there to tempt me into eating them. To solve my new dilemma I sat awake one night thinking how I could continue the blog in a new direction that would not only fit my current lifestyle but also stay loyal to the readers who already followed. The initial result would be to focus on what used to only be a segment of this blog…the skinny sweets. If I focus on skinny sweets (desserts that are significantly lower in calories and fat and therefore inflicting less guilt when you devour them) then I could continue the blog without the risk of completely spoiling my healthy lifestyle. This was the plan until one day I was gardening with my daughter.

5While I was pulling weeds, my daughter was watching two blue butterflies swarming around the flowers growing in the yard near our garden. I thought to myself that the butterfly would make a really beautiful cookie. It had been some time since I had made decorated cookies and I began to have an itch for them. Cookies have always been a great way to bring out one’s artistic expression through food. Even children love taking part in them, which means I could have my daughter help me and I would then have more time to bake if she feels like she is involved. This gave me the revelation that I could not only post skinny sweets but also decorated cookies since I absolutely hate the taste and texture of royal icing. With each cookie being covered in royal icing it would keep me from being tempted to eat the cookies and not disrupt my new healthy lifestyle.

1I know this post is getting more lengthy than usual so I promise to wrap it up soon. I chose to write a lengthy post because I wanted to thoroughly explain to all of my loyal followers the reason for the slight shift in the content of the blog from here on out. For my first post of this kind I decided to make a blue butterfly based off the butterfly that triggered my initial epiphany. The base is a simple sugar cookie and I dug out an old butterfly cookie cutter I had lying around collecting dust. Once the cookies had cooled I prepared a big batch of royal icing (recipe will be provided in a future post). I separated the batch into three portions and colored two of the portions, taking only a little bit from the third portion and saving the rest for a future project. The first portion I tinted with royal blue gel color. Americolor is my favorite brand of gel color but I only had Wilton on hand in the colors I needed so that is what I used. The second portion I tinted with cornflower gel color.

4I used the royal blue tinted icing as my base color. I outlined and flooded the cookies and allowed them to dry overnight. The next day I used the cornflower tinted icing to outline the cookie again and add more details. I also used the white icing to add accents that finished the cookie. This was a simple design that I made sure wasn’t too complex since it was my first time making these cookies in a long time and I didn’t want to overcomplicate things, especially it would be the first time doing it with my daughter around. All in all I am very happy with how they turned out. I feel they are perfect to serve now as we flutter into the summer months ahead. The blue really sets the tone of summer, similar to the crisp blue, sunny skies.

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

*PLEASE DO NOT REPLICATE AND DISTRIBUTE THIS DESIGN WITHOUT WRITTEN CONSENT*

Spumoni Cookies

DSC_0323Like many, I feel completely exhausted after the holidays. I love the winter holiday season but it truly does know how to wipe a person out. I feel like ever since Halloween in October it has been non-stop craziness preparing for whatever festivity comes next. If the typical holidays are not enough, the addition of my daughter now fills January with two more celebrations I never had to plan for before. January 17th is my daughter’s name day and January 24th is her birthday. For those that do not know, a name day is a Greek tradition of celebrating the name of the Christian saint you are named after on that saint’s feast day. So now that all of those celebrations have since passed, I finally feel some ease until Easter but it has left me extremely fatigued. It is so bad I hardly feel like doing anything each day, but of course we all know that is not possible with a 2 year old and 100 pounds of med school homework.

DSC_0318Since my energy has been sapped as of late it has really took its toll on my baking hobby. When I do manage to summon enough energy to cook outside of making breakfast, lunch, and dinner for my family it needs to be something that isn’t too strenuous. I always used to be against taking baking shortcuts but now that I am a mom and full-time student, any shortcut I can find that still tastes good is acceptable. I even recall as a teen trashing my grandfather’s shortcut cookie recipe that he made with a boxed cake mix. After they were made he had me try one. They were of course delicious and it was then he told me something that has stuck to this day. He said, “As long as you know you can make it from scratch and have it taste good, it doesn’t hurt to take a shortcut every once and awhile.” This has been my motto as of late. I know I can make great cookies from scratch and have done so since I was old enough to see over the kitchen counter, so it doesn’t hurt to take a shortcut when I need one. This recipe is one of those shortcuts.

DSC_0322The reason this recipe is considered a short cut is because it uses store bought sugar cookie dough. If you are completely against the idea of anything store bought, you can make your own batch of sugar cookie dough as I have also done when I have more time and energy, just be sure your sugar cookie recipe produces about 2 pounds of dough. I prefer to take the shortcut method with these cookies though because they are rather involved compared to others already and making your own sugar cookie dough will make the process that much longer. I know anyone with a busy lifestyle will surely appreciate this shortcut method that not only takes less time but is also a special, elegant looking cookie.

DSC_0315What makes these cookies so impressive are the three different layers of color and flavor. This is the spumoni influence on the cookie. Spumoni originates in Italy and is traditionally found as ice cream. Spumoni is relative to Neapolitan, with three flavors, traditionally being chocolate, pistachio, and cherry. I do not care for pistachios so I altered the traditional make-up and used walnuts instead. You can certainly swap out an equal amount of pistachios for the walnuts in this recipe. Even though Spumoni has pretty much disappeared in Italy, it is still much loved in the U.S. with good reason. Give them a try and have a taste of forgotten Italy.

Note: These cookies use three separate doughs merged into one to make the tri-colored appearance. I roll the dough into ropes, place them alongside each other, and roll flat with a rolling pin to merge the dough. You can also roll out each dough ball into equal length and thickness then stack the dough on top of each other and slice with a sharp knife to get a similar effect. Whichever method you choose, be sure to chill the dough slightly to make it easier to get uniform cookies. This recipe produces approximately 3 dozen cookies.

 

Spumoni Cookies

Ingredients:

  • 2 (16 oz.) tubes Refrigerated Pillsbury Sugar Cookie Dough
  • 1 cup All-Purpose Flour
  • 12 Maraschino Cherries; drained, stemmed, & chopped fine
  • ¼ cup Walnuts; toasted & chopped fine
  • ¼ cup Semisweet Chocolate Chips; melted & slightly cooled
  • Red & Green Food Coloring

 Formula:

  1. Remove cookie dough from refrigerator and allow it to come to room temperature, approximately 1 hour. Place both tubes of cookie dough into the bowl of a stand mixer. Add ¾ cup of flour and mix on low until combined. Separate dough into three equal portions and place one portion back into the bowl of the stand mixer. Add the remaining ¼ cup of flour to the dough portion in the mixer bowl. Mix until just incorporated. Add 5 drops of red food coloring and chopped cherries to the dough. Mix until well combined. Shape the dough into a ball and set aside.
  2. Wipe out the same mixing bowl and place back on the stand mixer. Add the second portion of dough to the mixer bowl. Add 5 drops of green food coloring and the chopped walnuts. Mix until well combined. Shape dough into a ball and set aside.
  3. Wipe out the same mixing bowl one last time and place back on the stand mixer. Add the final portion of dough to the mixer bowl. Add the melted chocolate to the dough and mix until well combined. Shape dough into ball. Wrap all three dough portions in plastic wrap and refrigerate until slightly firm, approximately 10 minutes.
  4. Preheat oven to 375°. Line two baking sheets with parchment paper and set aside. Divide each chilled dough portion in half. On a lightly floured surface, roll each dough half into a 12 inch rope. Place 1 rope of each color side by side on the floured surface and gently press together. Refrigerate ropes until slightly firm, approximately 10 minutes. Remove chilled ropes from refrigerator and on a floured surface, use a rolling pin to flatten the cookies and merge the dough ropes together. Once rolled, use a knife to cut 1 inch wide cookies. Place cookies on the prepared baking sheets about 1 inch apart. Repeat until all dough is used and refrigerate for 10 to 15 minutes.
  5. Bake chilled cookies until set but not browned, approximately 12 to 14 minutes. Be sure to rotate baking sheets halfway through cooking time for even baking. Cool cookies on the baking sheet for approximately 5 minutes, then transfer cookies to a cooling rack to cool completely. Cookies can be stored for approximately 1 week.

 

RECIPE ADAPTED FROM: DONNA BARDOCZ
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

Melomakarona

DSC_0242Winter has officially set in and with the bitter cold comes a desire to stay bundled up in bed under the warm covers all day. Having a daughter that is about to turn two in just a few weeks prevents me from exercising such a dream but it does still keep me indoors. Although Florida is not as cold as the rest of the country, having lows in the upper 30’s and highs in the mid 50’s is extremely chilly for us with thinned blood. I was born and raised in Iowa so I was used to the negative temperatures this time of year, but surely after years of being a Floridian my blood has quickly thinned like the crushed ice pellets of a slushy on a hot summer day.

Being that I am stuck inside it leaves me one of only a few options: bake, write, or watch endless episodes of Sofia the First with my daughter. I have elected to write (and still have endless episodes of Sofia the First playing in the background). The recipe I present to you today is another cookie I baked for Christmas that I hadn’t the time to get posted prior to Christmas. Melomakarona (Greek Honey Cookies) are yet another traditional Greek Christmas sweet. I will warn you these little gems are extremely popular because they are extremely addictive. Melomakarona happen to be my favorite Greek cookie I have tried so far. Unfortunately with such fine gems there will always be a catch and these are no exception. Melomakarona tend to be a little more time consuming than other sweets I tend to post but they are ever so worth it. I guarantee once you take a bite of this moist and flavorful cookie soaked in sweet honey syrup you will surely be satisfied with your work.

DSC_0245Now that I dropped the bit of bad news regarding these cookies I can overcome any negativity with a positive. Not only do these cookies scent the house with a wonderful aroma, they are the most perfect cookie to prepare during the busy holiday season. I know I just stated they are more time consuming than other cookies so you are certainly wondering how I can then say they are perfect for the busiest and most stressful time of the year. I assure you I am not crazy. The reason I say they are perfect is because these cookies, although time consuming, can be made weeks in advance and still remain soft and fresh as the day they were made. In fact, it is best that they are made a bit in advance so that the honey syrup has enough time to penetrate the cookie and regain a bit of structure. If you try to serve these cookies right after they take a bath in the honey syrup they will crumble and dissolve into a mess in your hands the second you take a bite (although it will be a finger-licking, delicious mess).

If you would like to be as authentic as possible with the Melomakarona, you will want to purchase Greek honey. I won’t lie this can be rather hard to find and a bit pricey so check out your local International market or shop for it online. You may certainly substitute regular honey but keep in mind the flavor will not be the same. This is due to the fact that Greek honey is extremely thick and made from bees that harvest most of their pollen from the thyme plant, imparting a specific flavor unique to Greek honey. For the final authentic touch, top each cookie with a sprinkle of chopped walnuts and a pinch of cinnamon and clove right after they are removed from the honey bath. The cookies displayed in the photos however only have walnuts and cinnamon added since I skipped on the clove as my daughter finds the flavor too harsh if it is not baked into the product. Whichever way you choose to prepare these cookies, each will be guaranteed heaven and a joy to all on the holidays (or any day for that matter).

Note: Cookies can be stored at room temperature in an airtight container for about 2 weeks. You will have a good remainder of honey syrup after soaking the cookies. I usually use the delicious syrup to top pancakes and toast but if you would not like leftovers you may cut the ingredients for the honey syrup in half to create a smaller yield.

DSC_0248Melomakarona

Syrup Ingredients:

  • 2 cups Water
  • 36 oz. Granulated Sugar
  • 1 Cinnamon Stick
  • 18 oz. Greek Honey

Cookie Ingredients:

  • 5.5 oz. Thin Semolina
  • 18 oz. All-Purpose Flour
  • ½ tbsp. Baking Powder
  • 1 tbsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • ¼ tsp. Ground Clove
  • 3 tbsp. Brandy or Cognac
  • 1 tsp. Vanilla Extract
  • 3.5 oz. Granulated Sugar
  • 3.5 oz. Orange Juice
  • ½ tbsp. Baking Soda
  • 3.5 oz. Water
  • 4.5 oz. Olive Oil
  • 4.5 oz. Vegetable Oil
  • 2 oz. Greek Honey
  • Zest of 1 Orange

Garnish Ingredients:

  • 7 oz. Walnuts; toasted & chopped fine
  • Powdered Cinnamon
  • Powdered Clove (optional)

 

Formula:

  1. To prepare the honey syrup: In a large saucepan add all of the syrup ingredients except for the honey. Bring the mixture to a boil. Boil until the sugar has dissolved, about 3 to 5 minutes (mixture will foam so pay close attention). Remove from heat and add in the honey. Stir to combine then set syrup aside to cool completely.
  2. Meanwhile, prepare the cookie dough by adding the semolina, flour, baking powder, cinnamon, nutmeg, and clove to a large bowl. Stir the mixture with a whisk to evenly distribute the spices. In another large bowl, add the brandy, vanilla, and granulated sugar. Measure out the orange juice into a large measuring cup. Hold the measuring cup over the large bowl with the brandy mixture. Add the baking soda to the orange juice, causing it to foam up and possibly over the rim of the measuring cup (depends how large the measuring cup is). After the orange juice mixture has finished foaming pour it into the bowl with the brandy mixture and whisk vigorously for 10 t0 20 seconds (if the orange juice mixture overflows the measuring cup while it is reacting, begin whisking the second it overflows into the bowl and continue to whisk until you pour all of the orange juice mixture into the bowl of the brandy mixture). Add the water, oils, honey, and orange zest and whisk to combine.
  3. Add the flour mixture into the brandy/orange juice mixture. Knead the dough lightly by hand until the ingredients are just combined and the dough feels smooth and soft. Be sure you do not overwork the dough or add any extra flour because the cookies will become tough. The dough will feel oily and is normal.
  4. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside. To shape the Melomakarona, pinch a piece of dough about the size of a walnut and shape into a ball. Once in a ball use your palms to shape the dough ball into an oblong egg shape. Place the shaped cookie on the prepared baking sheet. Press down lightly with the tines of a fork. Continue shaping the rest of the dough. Bake cookies until they are lightly brown and cooked through, approximately 20 minutes.
  5. When the Melomakarona are removed from the oven, let them cool on the cookie sheet for about 1 minute so they are easier to pick up. Working in batches, place the cookies into the cooled syrup. Flip the cookies while in the syrup with a slotted spoon for about 20 seconds (longer if you want a more syrupy cookie). Remove the soaked cookies with the slotted spoon and place on a serving platter. Sprinkle them immediately with the chopped walnuts, cinnamon, and clove (if using).

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

Tag Cloud

Follow

Get every new post delivered to your Inbox.

Join 115 other followers

%d bloggers like this: