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Home Cooking 6

Melomakarona (Greek Honey Cookies)

cheesemaestro | Jan 17, 201107:00 AM

I made these for a party the week before last. I followed Aglaia Kremezi's recipe from The Atlantic magazine:

With all of the great ingredients--OJ, lemon and orange zests, cinnamon, cloves, honey, brandy (I used Metaxa)--I had high hopes, but have to say I was disapppointed. The cookies were rather bland and not as sweet as I would have expected. The recipe calls for kneading the dough. I wasn't sure how much kneading was enough and was concerned about overworking it. It's possible I either over- or underkneaded it. Also, the recipe says to leave the baked cookies in the syrup until all of it has been absorbed (turning the cookies over midway). I left the cookies in the pan for a long time, but they didn't take up all of the syrup. I assume that's why they weren't as sweet as they should have been. What might I have done wrong?

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