Ingredients for the dough:

• 3 cups vegetable oil
• 1 cup granulated sugar
• ½ cup freshly squeezed orange juice
• finely grated orange zest of one orange
• 7 to 8 cups all purpose unbleached flour, or as needed
• 6 teaspoons baking powder
• 2 eggs, separated
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves

Directions for the dough:

1. Preheat oven to 350 degrees. Position racks in the upper and lower thirds of the oven. Lightly oil 3 large baking sheets and set aside.
2. In a large mixing bowl, combine the egg yolks, sugar and oil. Using an electric mixer, beat until sugar is fully dissolved, about 10 to 15 minutes.
3. Sift the flour and baking powder. Reduce the mixer speed to low and slowly incorporate the flour mixture one cup at a time into the oil mixture. Keep adding flour till the dough is no longer sticky and acquires a firmer texture.
4. Turn the dough out onto a lightly floured surface and begin to knead. Add more flour if necessary.
5. Using your hands, take small egg size pieces of dough, approximately 2 tablespoons, and roll into oval shapes, about 2 inches long. The shape of the cookies can be rounded, oval, or a small log shape. Each cookie should be smooth and placed an inch apart from each other on the baking sheets.
6. Place baking sheets into oven and bake for 15 minutes, then rotate the sheets front to back and top to bottom. Continue to bake for another 10 to 15 minutes or until cookies are lightly brown and firm to the touch. Remove from oven and allow to cool on baking racks.

Ingredients for the syrup:

• 1 cup honey
• 1 cup granulated sugar
• 1 ½ cups water
• 1 stick cinnamon
• 5 whole cloves
• fresh juice from ½ a lemon
• grated zest of 1 lemon

Directions for the syrup:

1. In a large saucepan over high heat, combine all the ingredients for the syrup. Bring to a boil, then lower heat to a simmer and cook for another 5 minutes. Remove the cinnamon stick and cloves.
2. Begin dipping cookies into the hot syrup and allow each to sit for 1 to 2 minutes to absorb syrup. Using a slotted spoon, remove cookies from saucepan and immediately roll them into the walnut mixture.
3. Once each cookie is evenly coated with walnut mixture on both sides, transfer onto a large piece of wax paper to cool completely. Repeat to coat all the cookies. Place cooled cookies in small paper baking cups and serve.
4. Cookies can also be stored in an airtight container for up to 1 month.

Ingredients for the topping:

• 1 1/2 cups finely crushed walnuts
• 2 tablespoons ground cinnamon and ground cloves

Directions for the topping:

1. Combine walnuts, cinnamon and cloves in a large wide bowl. Have this ready before you begin dipping the cookies into the syrup.

I wish you all a very Merry Christmas and a Happy New Year! And with the New Year, I introduce to you NEO’s new baby – Konstantine!!