Nut Syrup Cookies

By The Canadian Living Test Kitchen

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Nut Syrup CookiesMake these sweet and very tender Macedonian cookies for special occasions. If you like, follow her family's lead and roll the cookies in finely chopped nuts instead of sprinkling them with icing sugar.5 out of5based on1 ratings.

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This recipe makes 50 cookies servings

Nutritional Info
Per cookie: about	-
cal	136136 cal
pro	1 g1g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	17 g17g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	28 mg28mg sodium
% RDI:	-
calcium	11 calcium
iron	55 iron
vit C	22 vit C
folate	11 folate

Make these sweet and very tender Macedonian cookies for special occasions. If you like, follow her family's lead and roll the cookies in finely chopped nuts instead of sprinkling them with icing sugar.

Ingredients

1-1/2 cups vegetable oil 1-1/2 1-1/2cups cupsvegetable oil
1/2 cup orange juice 1/2 1/2cup cuporange juice
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tbsp cinnamon 1 1tbsp tbspcinnamon
1 tbsp liquid honey 1 1tbsp tbspliquid honey
4-1/2 cups sifted cake-and-pastry flour 4-1/2 4-1/2cups cupssifted cake-and-pastry flour
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 cup walnut pieces 1/2 1/2cup cupwalnut pieces
Syrup:
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
1/4 cup icing sugar 1/4 1/4cup cupicing sugar

Preparation

In large bowl, whisk together oil, orange juice, sugar, cinnamon and honey. With wooden spoon, stir in flour, baking powder and baking soda to make smooth dough.

Using 1 tbsp (15 mL) at a time, roll dough into balls; flatten to 2-inch (5 cm) rounds. Place 1 walnut piece in centre of each; roll up to form small log.

Place on ungreased baking sheet; bake in centre of 350ºF (180ºC) oven for about 30 minutes or until bottoms are golden. Remove from pan and let cool on rack. (Cookies can be prepared to this point and stored in airtight container for up to 1 week or frozen for up to 1 month.)

Syrup: Meanwhile, in saucepan, bring sugar and 1-1/2 cups (375 mL) water to boil; reduce heat and simmer for 20 minutes. Remove from heat; stir in honey.

Using slotted spoon, dip cookies, 1 at a time, into syrup, reheating syrup if necessary to keep warm. Let drain on rack until cool. Sprinkle with icing sugar. (Cookies can be stored in airtight container for up to 5 days.)