Instructions

1. Make Cookie Dough: In large bowl, whisk together flour, baking powder, cinnamon, salt, baking soda and cloves.
2. In bowl of stand mixer, cream butter and sugar 3 minutes or until light and fluffy. Add eggs one at a time, beating until just incorporated after each addition. Add oil, orange juice and orange zest; mix until combined.
3. Gradually add flour mixture to wet ingredients. Turn dough out onto floured work surface and knead 1 minute. Transfer dough to large bowl; cover and refrigerate at least 1 hour.
4. Meanwhile, make Honey Syrup & Walnut Topping: In high-sided saute pan or large pot, stir together orange peel, sugar, honey and water. Heat to boiling over medium-high heat and let boil 1 minute. Remove from heat and let syrup cool completely.
5. In small bowl, stir together walnuts, cinnamon and cloves.
6. Preheat oven to 350 degrees F. For each cookie, take about 1-1/2 tablespoons dough and roll and press it into an oval shape with your hands. Place on rimmed baking pan; repeat until baking pan is full. Prick tops of cookies with fork 4-5 times so that tine marks are lightly visible. Return remaining dough to refrigerator between batches.
7. Bake cookies 20 to 25 minutes or until golden brown.
8. In batches, transfer hot cookies to cooled honey syrup. Let them soak 30 seconds, turning halfway through. Using slotted spoon, transfer cookies to parchment-lined rimmed baking pan. Immediately sprinkle with walnut mixture. Continue with remaining cookies.
9. When completely cool, transfer cookies to airtight containers, with parchment or wax paper between layers (or put each cookie in a paper cupcake wrapper). Cookies will last up to 2 weeks.