Honey-Soaked Cookies
- ½ cup olive oil
- Zest of ½ orange
- 3 tablespoons orange juice
- 1 tablespoon cognac
- 3 tablespoons plus ½ cup sugar
- 2½ cups cake flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon baking soda
- ½ cup water
- ½ cup honey
- ½ cup finely chopped walnuts
Instructions:
I used to make these cookies when I was travelling in Greece . They’re based on a traditional Greek pastry called finikia, where the orange and cinnamon are prominent.
-  Preheat oven to 350°F.
- Â In the bowl of a stand mixer fitted with the paddle attachment, mix the olive oil, orange zest, orange juice, cognac, and 3 tablespoons sugar on medium speed for 3 minutes.
- In a separate bowl, whisk together the flour, cinnamon, clove, and baking soda.
- Turn the mixer speed to low and slowly add the flour mixture. Mix on low for 2 minutes, or until a soft dough forms.
- Scoop 2-teaspoon portions of dough and roll into balls. Place them 1 inch apart on nonstick or parchment-lined baking sheets.
- Bake for 10 minutes, rotate the baking sheets 180 degrees, and bake 10 minutes longer. If baking two sheets at a time, switch their position on the racks as well when rotating them.
- Â Bring the remaining sugar, water, and honey to a boil in a large saucepan over high heat. Lower the heat to medium and simmer for 5 minutes. Keep the mixture warm on low heat until the cookies finish baking.
-  In a dry sauté pan, toast the walnuts over medium heat for 5 minutes, shaking the pan often to prevent burning.
- Â When the cookies are done baking, place them into the honey mixture and let them soak for 10 minutes. If they do not all fit, soak in batches. Remove and let rest on a baking rack.
- Top with toasted walnuts. Cookies can be kept in a sealed container at room temperature for 3 days.