INGREDIENTS:

Cookies:

• 3 eggs

• 1¾ cups vegetable oil

• 2 tablespoons baking powder

• 1/2 cube melted butter

• 1 tablespoon honey

• ¼ cup orange juice

• 51/2-6 cups flour

• ¼ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 2 cups finely ground walnuts

Syrup:

• 11/2 cups honey

• 2 cups sugar

• 11/2 cups water

• Juice of 1/2 lemon  

DIRECTIONS:

• In large bowl, combine melted butter and oil.

• Add eggs, honey, and orange juice.

• In another bowl, combine baking powder, cinnamon, nutmeg, and only 4 cups flour.

• Gradually add combined dry ingredients to liquid mixture.

• Add additional flour (up to two more cups) until a soft dough is formed.

• Knead dough until it feels soft and pliable and it no longer sticks to fingers or sides of the bowl.

• Shape dough into rounded 2 inch ovals.

• Place ovals 2 inches apart on ungreased cookie sheet and flatten slightly with palm of hand, fingers, or fork tines.

• Bake cookies at 350 degrees for 25 minutes until lightly browned.

• Meanwhile, make syrup. *

• Combine all syrup ingredients in large, wide-bodied saucepan.

• Bring to boil, reduce heat and simmer for 5 minutes.

• Remove from heat.

• While cookies are still warm, dip several at a time in warm syrup using slotted spoon.

• Be certain that all surfaces of cookies are coated with syrup.

• Do not keep cookies in syrup more than two minutes.

• Remove cookies and place on cookie sheet lined with wax paper.

• Sprinkle immediately with finely ground walnuts.

• Press walnuts lightly onto cookies.

• Store in airtight container lined with plastic wrap or aluminum foil.

• Let stand at least 2 hours to overnight before serving.

 * Leftover syrup may be strained and stored in a cool place and used again.  

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