Makarounas Red Maratheftiko Recipe
Cyprus cranberry, clove, vanilla
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Ingredients
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Fruit and flavor base
Dough (Makarounas - Greek/Cypriot style cookies)
Assembly and finishing
Method
Fruit and flavor base
- 1
Make cranberry-vanilla compote
In a medium saucepan combine 3 cups fresh cranberries, 1 cup granulated sugar, and 1 cup water. Split the vanilla bean lengthwise and scrape seeds into the pan; add the pod as well. Add 1 tsp ground cloves and 2 tablespoons lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. As cranberries soften and burst (about 8–10 minutes), mash some berries lightly with the back of a spoon to loosen juices. Reduce heat and simmer until mixture thickens to a loose jam (about 6–8 more minutes). Remove from heat, discard the vanilla pod, and let cool to room temperature. If you prefer a smoother filling, pass the compote through a coarse sieve or pulse briefly in a food processor once cooled.
Dough (Makarounas - Greek/Cypriot style cookies)
- 2
Prepare dough
In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 cup powdered sugar until light and fluffy (2–3 minutes) using a hand mixer or stand mixer on medium speed. Add 3 egg yolks, 1 teaspoon vanilla extract, and 2 tablespoons milk; mix until incorporated. In a separate bowl whisk together 3 cups all-purpose flour and 1 teaspoon fine salt. Gradually add flour to the butter mixture, mixing on low speed until a soft, slightly crumbly but cohesive dough forms. If dough feels too dry, add up to 1 tablespoon more milk; if too sticky, add up to 2 tablespoons more flour. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to firm up.
- 3
Shape cookies
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Divide chilled dough into 24 equal portions (about 1.5 tablespoon each). Lightly dust your hands and a work surface with cornstarch to prevent sticking. Roll each portion into a small disk or oval about 2 inches (5 cm) across. Using your thumb or the back of a small spoon, make a shallow indentation in the center of each disk to hold the cranberry filling. Alternatively, you can roll each piece into a ball and flatten. Place cookies 1 inch apart on the prepared baking sheets.
- 4
Bake
Bake cookies in the preheated oven for 12–14 minutes, until the edges are set and bottoms are lightly golden. Rotate the trays halfway through for even baking. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Assembly and finishing
- 5
Fill and finish
Once cookies are completely cool, spoon about 1 teaspoon of the cooled cranberry-vanilla compote into the indentation of each cookie. If the compote is too thick to pipe, loosen it with 1–2 tablespoons cold water and stir until spreadable (use sparingly). Optionally, sprinkle 1/2 cup crushed toasted walnuts over the filling for texture. Lightly dust the tops and edges of the cookies with sifted powdered sugar (use additional powdered sugar reserved earlier) or cornstarch for a traditional look. Let filled cookies rest 15–20 minutes so filling sets.
- 6
Storage
Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 7 days. If refrigerated, bring to room temperature before serving. The compote can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months.