Honey Dipped Cookies with Fresh Figs

Melomakarona Kai Sika

Makes 3 dozen cookies

1 cup unsalted butter, at room temperature, plus extra for greasing

1 cup vegetable oil

1 cup sugar

2 eggs

1 cup whole milk

½ cup fresh orange juice

½ tsp baking soda

1 TBS baking powder

½ tsp ground cinnamon

½ tsp freshly grated nutmeg

½ tsp ground allspice (optional)

½ tsp salt

4 cups semolina flour

3 ½ cups all-purpose flour

Syrup

6 cups sugar

2 cups honey

3 ½ cups water

1 large lemon, juiced and then sliced

2 cups almonds or pecans, toasted

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light in color and fluffy, 12 to 15 minutes.  Slowly add the oil in a steady stream until the butter and oil are incorporated.  Add the sugar and beat until combined.  Add the eggs, one at a time, beating well after each addition.  Slowly add the milk as you did the oil, mixing constantly.  The mixture should be very thick, like a mayonnaise.

In a small bowl, combine the orange juice and baking soda.  Mix gently and add the foaming liquid to the butter mixture.  Mix well until incorporated.

In another bowl, combine the baking powder, cinnamon, nutmeg, allspice, salt, and 1 cup of the semolina flour.  Stir into the butter mixture just until the flour is moist.  Add the remaining 3 cups semolina and the all-purpose flour in 5 batches, mixing after each addition.  Mix until the dough binds together and can be handled easily.  Cover and refrigerate until firm and thoroughly chilled, at least 2 hours.

While the dough chills, make the honey syrup.  In a large heavy saucepan, combine the sugar, honey, water, lemon juice, and lemon slices.  Simmer for 15-20 minutes, stirring to dissolve the sugar, then remove from the heat and let cool.

Preheat the oven to 350F.  Grease a baking sheet with butter.

Scoop up tablespoons of the dough, roll into balls, and place on the prepared baking sheet.  Flatten into ovals about 1/8 inch thick and arrange about 1 inch apart.  Bake until lightly browned, 5-6 minutes.  Transfer to a wire rack to cool.  Repeat with the remaining dough.

Spread the ground nuts in an even layer on a plate.  Set a wire rack over a baking sheet on parchment paper. 

When the cookies are cooled, using tongs, dip each cookie into the honey syrup, then roll in the ground nuts.  Let dry on the wire rack for 30 minutes before storing in an airtight container or lined cookie tins.

Serve these dark, cake-like spice cookies beside fresh Black Mission Figs.

Recipes are credited to Cat's books Cat Cora's Kitchen, and Cooking From the Hip, and the image is credited to "Robert Quailer".