These days, I very rarely buy store-bought cookies.
Firstly, my youngest daughter is allergic to tree nuts and I never take a risk with her. Secondly, I love the kids’ excitement with making cookies and want them to look back on our time together baking with fond memories someday. Thirdly, it’s just not that tough or time consuming and the R.O.I. with the kiddos is well worth 
it!! I actually caught myself daydreaming the other day about sending them their favorite cookies in carepacks to college (Penn State of course). Then, I teared up and felt so grateful that they are still so tiny and college is so far away! Anyway, back to the Finikia, I worked on this recipe, a Greek classic, after my son asked me to make him cookies with honey. After all, he’s our Greek-Italian prince, so I wanted to make him the best! These cookies fit the bill perfectly.
Although many original recipes call for ground walnuts as a topping, I obviously omitted them due to our little one’s allergy. All three of my kids adored the Finikia and even my husband, who is not a sweets fan, said they were the best dipped cookies he’s ever had. I think you’ll love them, too, and especially love how phenomenal they make your house smell!!
Ingredients
- Cookies:
- 1/4 cup butter (half of a stick), softened
- 3/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup orange juice
- 3 1/2 cups all purpose flour
- 1/2 tsp. cinnamon
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- Syrup:
- 1 cup water
- 1/2 cup honey
- 3/4 cup sugar
- juice of 1 lemon
- Topping:
- 1 tbsp. sugar
- 1 tsp. cinnamon
Instructions
In a stand mixer, cream together butter, oil, and sugar. Add orange juice and blend.
In a medium bowl, combine flour, cinnamon, baking powder, and baking soda.
Using your dough attachment, slowly add flour mixture to the wet ingredients until a dough is formed.
Preheat the oven to 350 degrees.
Form each cookie in your hands, in the shape of a small egg and then flatten to about 1 inch thick in your palm. Place each cookie on a non-stick cookie sheet.
Bake for 23 minutes.
In the meantime, combine ingredients for the syrup in a small saucepan and bring to a boil. Whisk to combine ingredients and remove from heat.
Combine the cinammon and sugar for the topping in a small bowl and set aside.
Once the cookie are golden and finished baking, allow to slightly cool for 5 minutes.
Fully submerge each cookie in the syrup in the saucepan, briefly, using a fork to guide the dunking and lift each cookie out of the syrup. (It's a quick dunk!) Gently place each cookie on a cooling rack and sprinkle with the cinnamon sugar. Repeat until all of the cookies are dipped. Enjoy!!
Tags: Finikia, Greek Cookies, Greek Honey Cookies, Honey Cookies
Mother of Four
These Finikia were ridiculously easy and remind me of my yiayia’s – so delish!
My children also have nut allergies but the cinnamon sugar topping gives the crunch without the nuts.
THANK YOU for this great recipe! I have been craving Finikia for a while but every other recipe is too complex and makes too many- this one is just perfect for a quick batch and it is a keeper for sure!!!
MMMMmm-sound good! I wouldn’t even miss the nuts!