The Quilt Inn Country Cookbook

Aliske Webb

This makes a great appetizer when served in individual ramekins. Serve with

Domestica white wine.

George says that if you visit Greece, you will often see men sitting at outdoor

cafes, sipping quantities of ouzo and playing with their Komboli, or worry beads. I’d

be worried about going home too, with a snootful of ouzo under my chef’s hat!

Many Greek pastries are legendary for their rich, honey-drenched sweetness.

So instead, after a hearty Greek meal, we find these light spicy cookies to be an ideal

ending along with fine coffee, and perhaps a little Sambuca.

Greek Spice Cookies

cups flour

cup butter

/2 cup icing sugar

egg yolk

zest of 1 orange

cup orange juice

tsp. baking powder

tsp. baking soda

/4 tsp. salt

/2 tsp. cinnamon

/2 tsp. ground cloves

/2 tsp. grated nutmeg

cup walnuts, chopped fine

Preheat oven to 350F. Combine 3 cups flour, baking powder, baking soda, salt,

cinnamon, cloves and nutmeg. Cream butter in mixing bowl until fluffy. Gradually add

sugar and egg yolk. Beat in orange zest and juice. Beat in dry ingredients gradually

until stiff dough is formed. Add more flour if dough is sticky. Knead on floured surface.

Drop spoonfuls of dough on ungreased baking sheets. Bake for 30 minutes or

until golden brown. Cool on wire racks.

Published by Bookmice.com

Country Cooking