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 45 cookies.
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.

A Message from our Provider:

“Jesus Christ is the shelter from life’s storm.”