Melomakarona inspired Paximadia

for those who want xmas all year long! 💫

I’ve made it my mission to explore and create as many paximadia flavors as I possibly can, so I’m extra excited to present the fusion of two beloved Greek cookies—melomakarona and paximadia. Melomakarona, renowned honey cookies traditionally associated with Christmas, boast distinctive flavors like cinnamon, orange juice, and honey.

These rich flavors shine in the dough that transforms into the twice-baked Greek paximadia. Fresh out of the oven, savor paximadia plain or take them to greater heights by dipping the cooled cookies into a honey syrup. Finish it off with a sprinkle of walnuts for the signature melomakarona magic. Now, the joy of Christmas can be felt year-round, and all you need is a comforting cup of coffee.

this makes paximadia creation number 6, and in case you missed it, here are the other 5 flavors…
pumpkin paximadia - great for the holidays!
baklava paximadia - yes, BAKLAVA. It’s honestly one of my best creations!
orangey brown butter paximadia - for the classic lovers!
chocolate chip paximadia - milks favorite cookie gets Greek’d up!
cranberry orange paximadia - a fun holiday twist!

NOW LETS GET BAKING!

For the cookies:
1 cup vegetable oil
¾ cup orange juice
Zest of one orange
½ cup sugar
1 egg, beaten
1 ounce whiskey
2 tablespoons honey
3 to 3 ½ cups flour, or more if necessary
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ½ teaspoons cinnamon
½ teaspoon ground cloves
Dash of nutmeg
1 cup finely chopped walnuts

For the optional honey syrup:
½ cup honey
1 tablespoon sugar
¼ cup water
1 cinnamon stick
Chopped walnuts, for sprinkling

Instructions:
1. For the honey syrup: In a small saucepan, combine the honey, sugar, water, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 5-7 minutes, until the mixture slightly thickens. Remove the cinnamon stick and set the syrup aside to cool.
2. Prepare the dough: Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.
3. In a large mixing bowl, combine the vegetable oil, orange juice, orange zest, and sugar. Stir until the sugar is dissolved. Add the beaten egg, whiskey, and honey, mixing until well combined.
4. Ina separate bowl, whisk together 3 cups of flour, baking powder, baking soda, salt, cinnamon, ground cloves, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring continuously. If the dough is sticky, gradually add up to ½ cup more flour, a little at a time, until the dough is manageable but still soft. Stir in the chopped walnuts until evenly distributed.
5. Divide the dough into two equal portions. On a floured surface, shape each portion into a log about 12 inches long and 2 inches wide (I like to measure the length of my baking sheets).
6. Place the logs on the prepared baking sheet, leaving space between them. Lightly score the tops of the logs with a serrated knife to mark slices for easier cutting later.
7. Bake in the preheated oven for 25-30 minutes, or until golden on top. Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
8. Using the pre-scored marks, slice the logs into cookies. Lay the slices flat on the baking sheet, cut side down. Bake for 15-20 minutes, flipping the cookies halfway through for even browning, until golden and crisp.
9. Once the cookies have cooled completely, lightly dip the top side of each paximadia into the prepared honey syrup. Sprinkle with chopped walnuts. Allow the syrup to set before serving. Enjoy!