mayflower luncheonette
These Greek cookies have a cake-like consistency, and have a sweet, cinnamon flavor, according to Z. Candi Staurinos. The family behind The Mayflower Luncheonette in Bethlehem shares their recipe for Melomakarona (or Finikia). 12 days of cookies
(Photo Courtesy of The Mayflower Luncheonette)
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Z. Candi Staurinos, who co-owns the Mayflower Luncheonette in Bethlehem with her husband Bill Hatzinikolaou, shares a recipe for a cake-like Greek Christmas cookie that's become tradition for her family. The 622 W. Broad St., Bethlehem restaurant dishes up American fare with a Greek twist.
Staurinos says the cookies are spiced with cinnamon and soaked in a simple syrup. "They are sweet, delicious and dairy-free," she says of the cookies which she says are vegan.
"Part of the Greek Orthodox Christmas tradition is to observe a Nativity fast (vegan except for fish) in the month leading up to Christmas, so these cookies are a perfect way to indulge your sweet tooth," Staurinos says.
Staurinos says her mom, Ourania "Rani" Staurinos, has been making the cookies all her life.
"...Growing up a first generation Greek-American, each holiday had its desserts ... Melomakarona and Kourabiedes (Greek Shortbread) at Christmas, Vasilopita (New Year's Day hidden coin cake ) and Baklava at New Year's and Greek Easter Bread for Easter!" Z. Candi Staurinos says.
- 1 cup orange juice
- 1 cup Crisco oil
- zest of one lemon
- 1 cup sugar
- 4-5 cups flour (see note)
- 2 teaspoons baking powder
For the simple syrup:
- 2 cups sugar
- 2 cups water
For the garnish:
- 1/2 cup crushed walnuts
- cupcake liners
Combine all wet and dry cookie ingredients in a bowl.
Note:
The fifth cup of flour is to be added as needed. You don't want the dough to be too tough or runny. Mix that last cup in almost a spoonful at a time. You want to make little oval cookies, and you don't want the dough to break.
Bake at 350 degrees for a half hour until they're golden and set.
While the cookies are baking, make simple syrup, mix sugar and water in a small saucepan until it boils. Take off heat immediately after it boils.
Pour the syrup in a separate deep dish.
While the cookies are still hot, dip each cookie in the warm simple syrup for one minute. Take them out of syrup, place in cookie wrappers (cupcake liners), and garnish with crushed walnuts.
Source: The Mayflower Luncheonette
Kelly Huth may be reached at khuth@express-times.com. Follow her on twitter @LVLfood. Find Lehigh Valley Food on Facebook.
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