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La Belle Cuisine
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"These traditional Greek cookies go back hundreds of years.
My Aunt Maria
taught me how to make them using 'a pinch of this and a handful of that.'
many people have asked me for the recipe that I finally sat down with her
afternoon and measured while she poured, mixed, chopped and stirred.
The cookies will keep for weeks if stored in an airtight container in a
dry place, but around my house they disappear the day they're
~ Georgia Vasila
3/4 cups all-purpose flour
teaspoon baking powder
cup vegetable oil
cup (1/2 stick) unsalted butter, melted
tablespoons fresh orange juice
teaspoon baking soda
ounces (1/2 cup) walnuts, coarsely chopped
ounces (1/2 cup) walnuts, finely ground
teaspoon [ground] cinnamon
For syrup: Cook water,
sugar and cinnamon in heavy medium sauce-
pan over low heat, swirling pan
occasionally, until sugar dissolves. In-
heat and bring to boil. Reduce
heat and simmer 20 minutes.
in honey. Cool syrup.
Discard cinnamon stick.
For dough: Preheat oven
to 350 degrees F. Sift flour, baking
and salt together. Using
electric mixer, beat oil, butter and yolk until
Blend in sugar. Mix in
juice and baking soda. Add
nuts. Add dry ingredients
and stir until just blended. Form
2 1/2-by-1-inch logs, using about 1 tablespoon for each. Arrange on
ungreased baking sheets.
Bake until light brown, 30 minutes.
ground walnuts and [ground] cinnamon in small bowl.
slotted spoon, dip each hot cookie into syrup and place on
tops with ground-nut mixture. Cool completely.
Store in airtight container.
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