Melomakarona Nut & Honey Christmas Cookies

  1. Preheat the oven to 350°F/180°C and lightly oil several baking sheets.
  2. In the bowl of an electric mixer outfitted with a whisk, beat the olive oil with 1 cup of sugar at medium-high speed until
    creamy. Dilute the baking soda in the orange juice. Add the orange juice mixture, and water to the olive oil – sugar mixture.
    Whisk for 30 seconds. Change the whisk attachment to the paddle attachment and add the flour, in increments of 1 cup, until
    a soft, malleable dough takes shape. Cover with plastic membrane and let rest for 30 minutes.
  3. Shape the dough into oblong pieces, about 2 inches (5 cm) long and 1 inch (2.5 cm) thick. Using the tines of a fork, prick
    the tops lightly to form a decorative pattern.
  4. Place in an oiled pan, mounded side up, about 2 inches apart, and bake for about 20 minutes, until lightly browned. Remove
    from the oven and let cool.
  5. While the melomakarona are cooling, make the syrup: Place all the syrup ingredients in a medium size pot and bring to a
    boil. Reduce heat and simmer for 5 minutes.
  6. Dip the melomakarona in the hot syrup and place on a platter. Sprinkle with cinnamon and finely ground walnuts and serve

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