You will need:
- 3/4 cup Wesson vegetable or corn oil
- 1/2 cup (1 stick) local unsalted butter, softened
- 1-1/2 cups sugar, divided
- Juice and zest of 1/2 orange
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups White Lily all-purpose flour, divide
- 1/2 cup local honey
- 3/4 cup water
- 1/3 cup chopped walnuts
Preheat oven to 325 degrees. Lightly grease a baking sheet and set aside. In a large mixing bowl, beat oil and butter until creamy. Add 1/2 cup of sugar and continue beating until thoroughly combined. Stir in orange juice and zest, mixing well.
In a small bowl, combine baking powder, baking soda and 1 cup of flour. Add flour mixture to oil mixture. Then add remaining flour a little at a time, thoroughly mixing after each addition until a dough is formed. Dough should hold its shape without spreading. Shape into ovals with a teaspoon and place on prepared baking sheet. Bake 15-20 minutes or until cookies are firm and only lightly browned. Cool on wire racks.
Meanwhile, in a small saucepan, boil the remaining cup of sugar, honey and water for 3 minutes. Remove the honey syrup mixture from the heat. While mixture is still warm, dip cookies into it. Remove cookies and sprinkle dipped end immediately with walnuts. Dry on wire rack.
Yield: 2 dozen cookies
Pair with Baskins Creek Blanc from Sugarland Cellars