In Greek: καρυδάτα, say: kah-ree-THAH-tah
A dusting of confectioner’s sugar on fabulous walnut-rich walnut-sized cookies is just enough for a delicious mouthful. Quick to make, these cookies are autumn and winter favorites. The recipe makes about 5 dozen small sugared walnut cookies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 egg whites
- 6 tablespoons of sugar
- 1 1/2 pounds of ground walnuts (not pulverized)
- 2 tablespoons of plain toasted bread crumbs
- 1 teaspoon of grated orange peel
- 3 tablespoons of orange juice (more if needed)
- 2 tablespoons of self-rising flour
- 1 cinnamon stick, broken in half
- 1 1/2 cups of water
- about 1 pound of sifted confectioner’s sugar (or more)
- oil or margarine for hands
In a saucepan, combine cinnamon stick pieces and water. Boil for 5-6 minutes and set aside to cool.
Beat egg whites to stiff peak stage. Combine all remaining cookie ingredients in a mixing bowl. With a spatula, carefully fold in the egg whites (the mixture will be similar to Rice Krispies with marshmallow). If the mixture is too dry, add more orange juice.
Preheat oven to 350°F (175°C).
Lightly oil hands (not olive oil) before making the cookies. Take a handful of dough, squeeze, and form into round cookies about the size and shape of a walnut in the shell. Place on a lightly oiled cookie sheet or on lightly oiled baking parchment paper on a cookie sheet and bake at 350°F (175°C) for about 20 minutes, or until dark golden.
When cookies are completely cooled, use a slotted spoon to dip in the cinnamon water (or brush with a pastry brush), and roll in sifted confectioner’s sugar.
Let cookies dry completely (the moisture will absorb some of the confectioner’s sugar), then place cookies on serving plates or platters dusted liberally with sifted confectioner’s sugar and give the tops of the cookies another dusting, as well.
Yield: about 60 small sugared walnut cookies