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Title: Venetian Honey Cookies (Fenekia, Melomakarona)
Categories: Cookie Greek
Yield: 1 Recipe
| 1 | Egg yolk | |
| 1/4 | c | Orange juice |
| 1 | oz | Whiskey |
| 1/2 | c | Sugar |
| 1 1/4 | c | Butter or oil |
| 1/8 | ts | ;salt |
| 3 1/2 | c | Flour OR a mix of 1-1/2 cups farina (regular) and 1-1/2 cu |
| 2 | ts | Baking powder |
| 1/4 | ts | Soda |
| 1/2 | ts | EACH clove and grated orange rind |
| 1 | ts | Cinnamon |
| SYRUP | ||
| 2 | c | Honey |
| 1 | c | ;boiling water |
| 1/2 | c | Ground nuts - walnuts or almonds |
DIRECTIONS: Melt butter and allow it to cool slightly. In a bowl or blender, mix or blend egg, juice, soda, whiskey, and sugar together. Add butter or oil and continue blending until thick as mayonnaise.
In another bowl, sift four with baking powder and spices. Add orange peel. Mix in batter and finish by kneading smooth. Dough will be stiff. Place a tablespoon of dough in your hand and squeeze slightly to form an oblong egg shape. If a filled cookie is desired, add a small amount of nuts in the center before pressing it.
Place on an ungreased cookie sheet and press top slightly with a fork making a crisscross design, or press with a cookie or butter mold. Bake in preheated 350ø oven for 20 minutes.
Bring honey and water to a boil and allow to simmer. Dip cookies for a few seconds in syrup and place on a cookie sheet to absorb syrup. Sprinkle with nuts and allow to cool. These cookies keep very well and taste better after a day.
NOTE: These marvelous honey cookies were brought to Geece by Venetian bakers during the time Venice ruled some Greek islands (Kefallinia, Zakynthos, Corfu, and Ithaka), from the 14th to 17th centuries. The women of these islands pride themselves on making the best fenekia or melomakarona in all of Greece.
from "The Complete Greek Cookbook" by Theresa Karas Yianilos, ISBN - 0-517-128780
typed and posted by teri Chesser - 10-97
From: Teri Chesser Date: 10-12-97 (16:55) The Once And Future Legend (1) Cooking
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