Greek Honey-Walnut Balls*

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Greek Honey-Walnut Balls*

 

 

 

1/3 cup honey

1/4 cup sugar

1/4 cup orange juice

2 inches stick cinnamon

3 whole cloves

1 cup ground walnuts

1/2 teaspoon finely shredded orange peel

1 cup butter; no substitutes

1/2 cup sugar

3/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 cup orange juice

2 tablespoons brandy

3 cups flour

1/2 cup finely chopped walnuts

 

For syrup, combine honey, the 1/4 cup sugar, 1/3 cup orange juice,

stick

cinnamon, and whole cloves in a small saucepan. Bring to boiling.

Reduce

heat and boil gently, uncovered, for 5 minutes. Strain syrup,

discarding

spices. Remove 1/4 cup of the syrup. Set remaining syrup aside.

Combine

ground walnuts and orange peel in a medium bowl. Stir in the 1/4 cup

syrup;

set aside. For dough, beat butter in a large mixing bowl with an

electric

mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar,

baking

powder, ground cinnamon, baking soda, ground cloves, and nutmeg; beat

till

combined, scraping sides of bowl occasionally. Beat in the 1/4 cup

orange

juice and brandy till combined. Beat in as much flour as you can with

the

mixer. Stir in remaining flour with a wooden spoon. Shape dough into 1

1/4-inch balls. Using your finger, press a hole in the center of each

ball

of dough. Place about 1/2 tsp of the nut mixture in the center of each

ball. Bring dough up around mixture, enclosing completely. Place

balls,

seam side down, about 2 inches apart on a greased cookie sheet. With a

knife, score an X on the top of each ball. Bake in a 350F oven for 18

to 20

minutes or till set. Cool on cookie sheet for 1 minute. Meanwhile,

warm

reserved syrup over low heat; do not boil. Brush tops of hot cookies

with

warm syrup or dip tops into syrup. Sprinkle with finely chopped

walnuts.

Transfer to wire racks and cool.

 

Makes about 40

 

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Contributor: Simply Perfect Cookies 1999

 

Yield: 1 serving