Hi friends. My mom and I had a great little girls day last week where we baked up about 450 cookies (yikes!) for the holidays. While I could probably eat them all myself, we made as many as we did because we like to give most of them away to friends and family every year. Who doesn’t love receiving tins and platters of cookies, am I right?
The two types of cookies we made are called melomakarona and kourabiedes. Melomakarona are dark brown honey cookies topped with walnuts, and kourabiedes are sugar cookies coated in… you guessed it, sugar.
I will be coming back with recipes and directions for these cookies at a later time, but for today’s post I wanted to share the “behind the scenes” of the baking process. I snapped some photos as we were going along, as I think it’s so fun to watch the process progress. Let’s start with melomakarona.
The dough should be wrapped in some foil for about 10-15 minutes to let the ingredients blend/rest before starting.You can make whatever shape you want, but melomakarona are traditionally this kind of log design. We made two different types because of two different recipes. The round version are vegan!
Poking holes with your fork not only helps the cookie bake completely, but also aids in the absorption of the honey syrup.
The syrup should be made 3-4 hours in advance and set aside.You want to soak the cookies in the syrup immediately after they come out of the oven. That’s when they absorb the most.Crush the walnuts and add cinnamon for the topping.Sprinkle on top!We had some craziness going on…
So. Stinkin’. Good.
Time for kourabiedes! The dough looks similar and you want to let it rest the way you would with the other cookies.Make about 1in balls – again, you can make these into any shape you want.Once they’re cooked, let them cool completely. The sugar will get wet and nasty if they’re the slightest bit warm.
Coat the top and bottom.Add as much sugar as you want. I love adding a lot!Gimme some oven lovin’.