Ingredients

Cookies

• 1 Cup Light olive oil

• 1 Cup Vegetable oil 

• 1 Cup Sugar

• 1/2 Cup Cognac or Brandy

• Zest of 1 Orange

• 1 Tablespoon Cinnamon

• 1 Teaspoon Baking Soda

•  7 1/2 Cups All purpose Flour (divided into two portions 3 3/4 each)

• 2 Teaspoons Baking Powder

• 1/2 Cup Orange Juice

Syrup

• 1 Cup Honey

• 1 Cup Sugar

• 1 Cup Water

• 1/2 Cup Walnuts, finely chopped

Directions

• Preheat the oven to 350 degrees.

Cookies

• In a large bowl, mix the olive oil, vegetable oil, and sugar by hand until combined.  Stir in the Cognac and Orange Zest.

• Add Cinnamon and the Baking Soda to the wet ingredients.  In a small bowl, combine Baking Powder and Orange Juice, stirring well as mixture fizzes; set aside.

• Using your hands, slowly incorporate about half (3 3/4) cups of the Flour, 1 Cup at a time, into the wet ingredients in a larger bowl.  Then stir in the Orange Juice mixture.  Add the remaining Flour (3 3/4 cups) as needed to form a firm yet sticky dough.  More or less flour may be needed depending on consistency.

• Roll the dough into small balls that are roughly 1 inch across and then pinch in the middle to create an oval.  Flatten the top slightly.  Space cookies 2 inches apart on a ungreased baking sheet and bake for 25 minutes, or until the cookies are lightly browned.  Cool completely on parchment paper.

Syrup

• In a saucepan, combine the honey, sugar and water.  Bring to a light boil and, stirring constantly, cook 10 minutes. 

• Immerse cooled cookies in the syrup for 20 to 30 seconds; remove with a slotted spoon and place in cupcake liners.  Be sure to keep the syrup warm during this process.  Immediately top with crushed Walnuts.