Greek Honey Cookies

The one statement I’ve heard over and over about these cookies is, “they taste like baklava.”  It’s a good description because they do in fact taste similar to baklava mostly because (I think) of the honey simple syrup that gets poured over them.  These were fairly easy to make and you don’t have to use a heart-shaped cookie cutter.  In fact, your cookies should really be about half the size of these.  But hey, who ever complained because a cookie was too big?

This recipe came straight from the June 2012 issue of Vegetarian Times magazine.

(Makes about 48 cookies – if you use the right sized cookie cutter)


2/3 cup sugar, 2/3 cup honey, 1 tsp. orange flower water or 1 Tbsp orange liquer (I used this).


2 cups unbleached all-purpose flour

2/3 cup whole-wheat flour

1/2 tsp kosher salt

1/2 tsp baking powder

1/2 tsp nutmeg

1/8 tsp baking soda

2/3 cup extra virgin olive oil

1/2 cup orange juice

1/4 cup sugar

3/4 tsp vanilla extract

3/4 tsp almond extract (I just used 1 1/2 tsp vanilla instead of using any almond extract)

1/2 cup finely chopped pistachios

1.  Preheat oven to 350F.  Line 2 baking sheets with parchment paper, or coat with cooking spray.

2. To make syrup:  bring sugar and 2/3 cup water to a boil in a small saucepan over medium heat.  Stir until sugar dissolves. Remove from heat, and stir in honey and orange liqueur.  Set aside.

3. To make cookies: whisk together flours, salt, baking powder, nutmeg, and baking soda in a large bowl.

4. Vigorously whisk oil, orange juice, sugar, and vanilla and almond extracts in a separate bowl, until emulsified.  Stir into dry ingredients, until incorporated. If dough feels crumbly, add more orange juice, 1 Tbsp at a time, to form pliable dough; if it’s too wet, add up to 1/4 cup more all-purpose flour.

5. Divide dough in half. Roll each half 1/4 in ch thick on lightly floured work surface. Cut into cookies with 2-inch round, fluted cutter, and transfer cookies to prepared baking sheets.  Gather scraps, roll, and cut again until all dough is used. Bake cookies 30 to 35 minutes, or until deep golden brown.

6. Transfer cookies to large baking sheet (with a lip – or you can use a large dark 9×13 pan) and arrange in a single layer. Pour warm syrup over cookies to cover.  Let syrup soak in 20 minutes, turning once or twice.  Tranfer to wire rack set over rimmed baking sheet to cool (I cooled mine on wax paper). Sprinkle each cookie with pistachios.  Let dry.  Store in an airtight container.

89 cal per cookie; <1g prot; 4 g total fat (<1 g sat fat); 14 g carb; 0 mg chol; 28 mg sod; <1 g fiber; 8 g sugars)

My cookie cutter made about half as many cookies.  Still these were amazing and I’ll definitely be making them again!

Full citation:

Vargas, Sally.  “baking with olive oil” Vegetarian Times. June 2012. 52. Print.


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