Ingredients
1 cup sugar1 cup water3/4 cup honeyCOOKIES:1 cup confectioners’ sugar2 cups olive oil1/2 cup Cognac1/2 cup orange juice1 tablespoon honey7-1/2 cups all-purpose flour4 teaspoons grated orange zest3 teaspoons baking powder1 teaspoon ground cinnamon1/2 cup ground toasted walnuts
Preparation
Preheat oven to 350°. In a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool completely.
Meanwhile, for cookies, in a large bowl, beat confectioners’ sugar and oil until blended. Beat in Cognac, orange juice and honey. In another bowl, whisk flour, orange zest, baking powder and cinnamon; gradually beat into sugar mixture.
Shape tablespoons of dough into 1-in.-thick ovals. Place 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-25 minutes. Cool on pans 5 minutes. Remove to wire racks.
Float and turn warm cookies in syrup about 10 seconds; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set. Store between pieces of waxed paper in airtight containers.
