---------- Recipe via Meal-Master (tm) v8.05
       Title: Melomacarona
  Categories: Cookies, Greek, Christmas
       Yield: 40 servings
   1 1/2 c  Olive oil
     1/2 c  Butter, unsalted
            -(at room temperature)
       1 c  Beer
     3/4 ts Cinnamon, ground
     1/4 ts Ground cloves,
            Orange peel (use the
            -grated peel of one orange)
       1 c  Sugar
            2.00 c  semolina, finely
            6.00 c  flour
     1/2 ts Baking soda
            0.50 ts baking powder
            1.00 ts salt
            1.50 c  sugar (for the
   1 1/2 c  Honey
       1 c  Water
            0.50 c  walnuts, chopped
     Put the olive oil, butter, beer, cinnamon, cloves, orange peel and
     sugar in a mixing bowl and beat until they are thoroughly blended.
     Sift about one cup of flour with the baking soda, baking powder and
     salt and blend into the mixture. Add the semolina, a cup at a time,
     into the mixture.
     Add the enough of the remaining flour, a cup at a time, until you get
     a rather firm dough (you may need a bit more or less than the amount
     mentioned in the ingredients list). Use your hands to do the mixing,
     as an electric mixer will be useless after the first two or three C
     of flour have been added.
     Roll the dough into cylinders, about two inches long and one inch in
     diameter, flatten them with your hands, and place them on cookie
     sheets greased with a little olive oil. Bake at 350 degrees F. for
     half an hour. Remove the cookies from the oven and let them cool for
     about half an hour.
     Make the syrup:  mix the sugar, honey and water, and bring them to a
     boil. Cook on low heat for three minutes and skim off the foam that
     forms on top. Pour the hot syrup over the cookies, sprinkle them with
     the chopped walnuts and let them soak overnight.
     *  Traditional greek Christmas cookies soaked in honey syrup -- This
     is one of the two kinds of confection that are traditionally consumed
     in large quantities in Greece during the holiday season (the other is
     kourabiedes). I suppose the name translates to something like “honey
     macaroons”, except that they are not really macaroons. I got the
     recipe from a greek cookbook.
     *  You can use flour instead of semolina, but only as a last resort,
     as you won't be able to get that wonderful grainy texture which you
     get if you use semolina.
     *  The amounts given here are for only half a recipe. Considering
     that it is very hard to eat only one melomacarono, making the full
     recipe may not be as outrageous as it sounds!
       Difficulty:  Easy to moderate.
       Time:  30 minutes preparation, 30 minutes baking, 30 minutes
     cooling, overnight soaking.
       Precision:  approximate measurement OK.
       Kriton Kyrimis
       Princeton University, Princeton, New Jersey, USA
       princeton!kyrimis kyrimis@princeton.edu
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