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Tuesdays with Dorie (Dorie’s Cookies): Greek Honey Dainties

Dorie's Cookies Dorie Greenspan Greek Honey Dainties on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was Greek Honey Dainties. Dorie says:

You may know these fabulous cookies as the Greek specialty melomdakarona, but the mother of my friend Connecticut chef Matt Wick likes to call them Honey Dainties. Whatever you call them, they’re kind of remarkable: the ingredient list looks plain to the point of drab — definitely unpromising — and the dough itself doesn’t look like anything special. But what happens in the oven is magical. Under heat, the cookies become sandy, with a melt-in-your-mouth texture that borders on evanescent — they melt so quickly, you almost expect to hear them go, “Pouf!” Once the cookies are baked and cooled, you spoon over a honey syrup that works its way into them — but not all the way, so that you get the moist honey layer and then that lovely sandy texture. The cookies are finished with chopped walnuts.

In the “Playing Around” sidebar, Dorie suggests “Christmas-Spiced” version which I thought might be nice, given the time of year etc.. I found the dough came together pretty easily – it was soft but I used a small cookie scoop to shape them – my smallest cookie scoop is roughly 1 tablespoon and I made half the recipe and this made 16 cookies. Dorie uses a 2 TEAspoon scoop and suggests for the full batch of dough, it makes 18. Hmmm…

These baked up no problem (though I didn’t manage to successfully keep the indentation in the middle – they kind of puffed up a bit) – I topped them with dried cranberries and pumpkin seeds as a nod to the season’s colours and doused them with the honey (and Christmas spice) syrup. Here’s where things got messy. These are, indeed, melt-in-your-mouth but mine were also melt-in-your-hand. They were impossible to pick up until I had put them in the fridge – and even then, they were pretty fragile. I had to store them in the fridge to keep them together!

Dorie Greenspan Greek Honey Dainties on eatlivetravelwrite.comI loved the flavours of these but would hesitate to make them again given how fragile they are 🙁 Or maybe I need to refrigerate the BATTER before I bake (as a few other TWD bakers seemed to do) which helped keep them together a bit more. In any case, they were a lovely gift for neighbours (and, um, us!) on a chilly weekend in December!

Get the recipe for Dorie Greenspan’s Greek Honey Dainties on page 277 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com

 

 

Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

 

 

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

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5 Responses to Tuesdays with Dorie (Dorie’s Cookies): Greek Honey Dainties

  1. Lovie Bernardi December 18, 2018 at 16:09 #

    Mine were fragile, too. I froze some of the batch for house guests at Christmas. I’m curious to see if that firms them up.

  2. Mr. Neil December 18, 2018 at 17:01 #

    Okay I had that same issue with them – totally collapsed on me.

    Maybe a tad less honey?

    Anyway, they TASTED good… 🙂

  3. Cakelaw December 19, 2018 at 15:19 #

    Your cookies are so pretty! I wouldn’t mind if they were a bit fragile – crumbs would taste excellent.

  4. Diane Zwang December 21, 2018 at 11:09 #

    I refrigerated my dough before rolling into balls and that seemed to help. The math for number of cookies is off, it is not you. I used a 2 teaspoon scoop and got way more than 18 cookies. I didn’t use all the syrup either I don’t know if that helped. Your cookies look so pretty and festive. Merry Christmas.

  5. steph (whisk/spoon) December 21, 2018 at 23:41 #

    love your christmas-decorated cookies! i’m sorry they were so fragile, but glad they were still enjoyed. merry christmas! xoxo

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