Tiropitakia (cheese pies)

1 package of Krinos Fillo (thin)

4 eggs

½ kilo of Canadian feta

¾ cup of vegetable oil

1. Beat eggs together and mix into grated feta until the feta looks creamy
2. Cut the fillo in half length-wise
3. Using a teaspoon sprinkle oil onto fillo
4. Using another teaspoon scoop out cheese at the bottom of the fillo and fold up into a triangle shape
5. Put on an aluminum pan and bake at 380F for 30 minutes until golden brown (makes approximately 36 pieces)

Christmas Melomakarona

8 cups Robin Hood flour

2 cups vegetable oil

1-cup sugar

1 cup freshly squeezed orange juice

1 teaspoon orange zest

1-tablespoon cinnamon

1 teaspoon of ground cloves

400 g crushed walnuts

1-tablespoon baking powder

Syrup

1-cup honey

2 cups sugar

4 cups water

1-teaspoon whole cloves

1. Mix oil, sugar, orange juice, orange zest, and 200 g walnuts together
2. In a separate bowl mix flour, baking powder, cinnamon and ground cloves together
3. Combine dry to wet ingredients and knead until mixture is crumbly but packable
4. Make balls of dough and flatten slightly into oval shapes
5. Use a fork to create tracks on all cookies
6. Bake for 45 minutes at 350F
7. Allow to cool for 20 minutes
8. For the syrup: combine all ingredient together boil for about 30 minutes
9. Reduce heat and put each cookie into the syrup bottom up for at least 10 minutes, flipping once and remove with a slotted spoon
10. Place on cookie sheet and sprinkle each cookie with crushed walnuts on top and place in paper baking cups

Christmas Kourabiedes

2-454 g unsalted butter

½ cup of Metaxa

8 cups Robin Hood flour

2 eggs (1 whole, 1 yolk)

Rosewater

½ teaspoon baking soda

1-tablespoon baking powder

1-cup almonds, baked

1-cup sugar

500 g icing sugar

1 lemon

1. Mix eggs, sugar, and butter until fluffy
2. Add Metaxa and almonds mix until well blended
3. Mix flour and baking powder into a separate bowl
4. Mix dry ingredients into butter mixture
5. Knead until not sticky
6. Add baking soda to strained lemon and mix into kneaded mixture
7. Use rolling pin to flatten out (about 1 inch thinness)
8. Use a cookie cutter, put cookies on aluminum pans
9. Bake for about 45 minutes at 350F
10. 15 minutes out of oven, paint on rosewater
11. When dry, roll each cookie in icing sugar and then sprinkle each one with a sifter
12. Put into paper baking cups and store in a plastic food ware container