INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees and grease a large baking sheet. In
the bowl of an electric mixer or with a handheld mixer, beat the
butter and corn oil together until creamy. Add the sugar and continue
beating until thoroughly combined. Add the orange zest and juice and
mix in. Combine the baking powder and baking soda with 1/2 cup of the
flour and beat that in. Add the remaining flour 1/4 cup at a time and
mix until a medium-stiff dough is formed, adding a little less or a
little more as necessary to achieve the correct consistency. The  dough
should hold its shape without collapsing. Shape the dough by
teaspoonfuls into 2-inch long ovals and transfer them to the baking
sheet 1 1/2 inches apart. Bake on the middle rack for about 20
minutes, until just golden. Cool on wire racks. While the cookies are
cooling, combine the sugar, honey, and water in a small sauce pan and
bring to a boil. Boil for 2 minutes, then reduce the heat so that the
mixture is simmering. With a slotted spoon, gently dip the cooled
cookies into the syrup just for a moment, making sure all sides are
evenly coated. Take extra care to be gentle when handling the cookies
or they may break apart. Again place the cookies on the wire racks  and
immediately sprinkle them with the walnuts, while they are still  warm.
Dry on the rack for 20 minutes. This recipe yields  Recipe Source: TOO
HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD
NETWORK - (Show # TH-6259 broadcast  04-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
04-21-1997  Recipe by: Susan Feniger and Mary Sue Milliken  Converted
by MM_Buster v2.0l.

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