Archive for cookies

Melomakarona

Melomakarona is a dense, very sweet traditional Greek cookie. I have sometimes heard it called simply “makaron”. Some people find they are too sweet for their liking; however, I have such a sweet tooth, it’s never a problem for me! But because not everyone is so afflicted, I prefer to make these cookies on the smaller side, just enough for a bite or two each.

 
Melomakarona

3 cups coconut oil*
1 cup orange juice, divided
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon baking soda
7 cups flour
1 1/2 teaspoon baking powder
1 cup chopped walnuts

Preheat oven to 350. Meanwhile, blend the oil and 1/2 cup of the orange juice in a large bowl. Mix the sugar and spices together in another bowl, then add them to the oil mixture. Put the baking soda in the remaining 1/2 cup of orange juice, dissolving it and letting it fizz, then add it to the oil mixture.

Mix together the flour and baking powder, then add that to the oil mixture until it forms a soft dough. Add in the nuts.

Form the cookies from about one tablespoon of dough. You can make log shapes, balls, crescents, etc. Place them a couple of inches apart onto an ungreased cookie sheet and bake for about 30 minutes. While the cookies are baking, make the honey syrup.


Honey Syrup

1 cup sugar
1 cup honey
1 cup water

Stir all ingredients together in a saucepan over medium heat until sugar dissolves and the mixture simmers. Remove from heat.

Dip the completely cooled cookies into the syrup and place on a rack to drip. If they’re not completely cooled, they’ll fall apart! Be careful. Immediately sprinkle them with more chopped nuts if you like. I really think they are best this way.

* It’s probably not traditional to use coconut oil but I try to avoid vegetable oil. My coconut oil has a slight coconut taste to it, which I personally like, but “deodorized” oil is available, too, or you can just use vegetable oil.

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Chewy Chocolate Chocolate Chip Cookies

This recipe originally came from IsaChandra at the Post Punk Kitchen. Along with the lenten chocolate cake I recently published here, this is my go-to recipe for a great lenten dessert. I like to make these for birthdays and name days that fall during a fast. They’re amazing. Below is the recipe from Post Punk Kitchen, with a couple of modifications from me. You will need:

3/4 cup coconut oil, melted
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup unsweetened coconut milk

2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add coconut milk (or hemp or almond, whatever you like) and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/coconut milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again. Alternatively, use a stand mixer. You need some power for this recipe!

Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Seriously, 10 minutes. You really don’t want to overbake these, or they’ll end up being nothing special! Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

These are really good as cookie-wiches: spread some kind of lenten frosting on one, and put another one on top of it. If you make them this way, however, you may want to make the cookies smaller or else you may find them to be too rich.

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Pumpkin Oatmeal Cookies

Okay, so this one isn’t exactly healthy–but it could be worse. Perhaps it could also be improved by the substitution of xylitol, stevia, or agave nectar for the sugar. I used chia seeds but ground flax might result in a chewier texture (though they are soft when they come out of the oven, they get chewier as they cool).

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup applesauce
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon chia or ground flax seeds

1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, applesauce, molasses, pumpkin and vanilla (and seeds, if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for about 16 minutes or till lightly browned.

Adapted from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=187

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