Melomakarona (Greek Honey Cookies)

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

In a large mixing bowl, add the softened butter and sugar, then use an electric mixer or wooden spoon to beat them together until the mixture looks pale and fluffy, about 3 minutes.

Step 3

In a separate small bowl, whisk together the flour, baking powder, and ground cinnamon until no lumps remain.

Step 4

Pour the flour mixture into the butter mixture and stir with a wooden spoon until a soft dough forms that holds together when you squeeze a pinch.

Step 5

Take about 1 tablespoon of dough and roll it between your palms into an oval shape about the size of a plum, then place it on an ungreased baking sheet; repeat with the remaining dough, spacing each oval about 1.5 inches apart.

Step 6

Bake the ovals in the preheated oven until the edges are light golden brown and the centers feel firm to the touch, about 18 to 20 minutes.

Step 7

While the cookies bake, pour the honey into a small saucepan and warm it over low heat until it flows easily when you tilt the pan, about 2 minutes; do not let it boil.

Step 8

Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes until they are just warm to the touch.

Step 9

Dip each warm cookie into the warm honey, coating both sides, then place it on a serving plate.

Step 10

Sprinkle the finely chopped walnuts generously over the top of each honey-dipped cookie while the honey is still warm and sticky.

Step 11

Let the cookies cool to room temperature, about 15 minutes, until the honey firms up and the walnuts stick to the surface.