This is a Greek Christmas cookie that features olive oil making it moist and cake like. Enjoy topped with a sweet syrup and chopped nuts.

3 cups extra virgin olive oil
1 cup sugar + 1 teaspoon
1 cup water
1/2 cup orange juice
1 tablespoon soda
9 cups all purpose flour

2 cups Greek honey
1 cup sugar
1 cup water
1 cinnamon stick
juice and 1 strip of zest from a large lemon
1.5 cups of ground walnuts and cinnamon to sprinkle on top

Combine the lemon zest and sugar together, rubbing with your fingers to release the essential oils. Using a mixer, beat the olive oil into the lemon sugar until it is well mixed.

We recommend a light extra virgin olive oil – such as our Picual or Hojiblanca.

Add the orange juice and mix well. Slowly mix in the flower until a dough forms. To roll cookies, pinch off a portion of dough that is about the size of a walnut. Roll the dough with your hands into a smooth oblong shape like an egg. Put the cookies on an ungreased cookie sheet. Press with then tines of a large fork to create a crosshatch pattern.

Bake for 25-30 minutes at 350 degrees F, until the cookies are lightly browned.

Combine the honey, sugar, water, cinnamon, cloves and lemon rind. Boil the mixture and then reduce the heat to simmer for 10 to 15 minutes. Remove the cinnamon stick, cloves and lemon rind and add lemon juice.

When the cookies come out of the oven and are still warm, float them in the syrup, allowing them to absorb the syrup on both sides. Remove the cookie from the syrup and place on a plate. Press the chopped walnuts into the cookies and sprinkle with cinnamon.

Store in an airtight container at room temperature – do not refrigerate.