Recipe - Fenikia

1 cup Peanut oil
1 tablespoon Cinnamon
1 cup Butter
1 tablespoon Ground cloves
One half cup Water
1 cup Chopped walnuts
1 Jigger brandy
One half cup Sugar
2 Eggs, beaten
ds Cinnamon
ds Ground cloves
3 cup Flour
Syrup (recipe below)
2 One half teaspoon Baking powder
Chopped walnuts for garnish

SYRUP
2 cup Sugar
1 cup Water
1 pound Honey
1 Lemon, cut or sliced up or
1 orange, cut or sliced up

Heat oil and butter over low heat until butter is melted and mixture is
hot. Remove from heat and stir in water and brandy. Cool. Stir in beatent
eggs. Sift together flour and baking powder with the tablespoon each of
cinnamon and colves. Add to liquid mixture to make a dough that is not too
soft. Add a little more flour if necessary. With floured hands shape dough
into ovals and indent lengthwise with thumbs. Combine chopped walnuts with
sugar and dash each cinnamon and cloves. Put 1 t. of this filling into the
indentation in the dough and close dough over filling. Place on cookie
sheets and bake ina 400 degree oven for about 25 minutes or until golden
brown. Cool. Dip cooled cookies into hot syrup and place on racks to
drain. Decorate with chopped walnuts. Makes about 6 dozen small cookies

Syrup

2 c. sugar 1 c. water 1 pound honey 1 lemon, cut or sliced up or 1 orange, cut or sliced up

Combine above ingredients and boil for 5 minutes.

(from The Art of Greek Cookery by the Women of St. Paul's Greek Orthodox
Church, 1963)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini