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1
Preheat the oven to 325 degrees and grease a large baking sheet.
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2
In the bowl of an electric mixer or with a handheld mixer, beat the butter and corn oil together until creamy.
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3
Add the sugar and continue beating until thoroughly combined.
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4
Add the orange zest and juice and mix in.
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5
Combine the baking powder and baking soda with 1/2 cup of the flour and beat that in.
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6
Add the remaining flour 1/4 cup at a time and mix until a mediumstiff dough is formed, adding a little less or a little more as necessary to achieve the correct consistency.
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7
The dough should hold its shape without collapsing.
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8
Shape the dough by teaspoonfuls into 2 inch long ovals and transfer them to the baking sheet 1 1/2 inches apart.
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9
Bake on the middle rack for about 20 minutes, until just golden.
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10
Cool on wire racks.
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11
While the cookies are cooling, combine the sugar, honey, and water in a small sauce pan and bring to a boil.
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12
Boil for 2 minutes, then reduce the heat so that the mixture is simmering.
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13
With a slotted spoon, gently dip the cooled cookies into the syrup just for a moment, making sure all sides are evenly coated.
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14
Take extra care to be gentle when handling the cookies or they may break apart.
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15
Again place the cookies on the wire racks and immediately sprinkle them with the walnuts, while they are still warm.
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16
Dry on the rack for 20 minutes.
