COOKIES: Cream butter and oil together. Add sugar and cream until light; add egg and beat well. Add orange juice, baking soda, baking powder and spices. Mix well. Add flour to make a soft, non-sticky dough in order for you to roll in your hand.
Form dough into individual oval cookies, approx. 2 inches long and 1 inch wide. Pat cookies with your hand to flatten to approx 1/2-inch thick. Place on ungreased cookie sheet and bake in a 350 degrees F oven until lightly browned (approx. 15-20 minutes). Cool cookies completely.
SYRUP: Cook all ingredients for syrup until a string forms (approx. 1/2-hour). Keep very low heat under syrup until all cookies have been dipped. Dip cooled cookies top-down into hot syrup and then flip over. Soak for approximately 15-20 seconds on each side. Remove cookies from hot syrup and immediately turn top-side down onto ground walnuts. Have serving plate or cupcake cups ready to put cookies in. Lift cookie and place on serving plate or cupcake cup.
Cookies should be stored in air tight container and can be kept fresh for several weeks if properly stored. Peel orange and lemon with a potato peeler in order to eliminate white part of rind which may cause a bitter taste. Cookies can be baked and frozen until ready to dip into syrup and ground walnuts. Bring cookies to room temperature before dipping if they have been frozen. Be sure to cool dipped cookies before storing to prevent cookies from getting soggy.
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