Honey Dipped Cookies (Fenekia)

The cookies: 1 c Oil

1/4 c Sugar

1/4 c Cognac

1/4 c Orange juice

1 ts Baking powder

2 tb Grated orange rind

1/2 c Flour

2 1/2 c Farina (cream of wheat)

1 c Chopped walnuts

1/2 c Sugar

1 ts Cinnamon

Syrup: 3/4 c Water

1/2 c Sugar

1 c Honey

Beat the oil with the sugar for about 1/2 hr.; add cognac. Add baking soda dissolved in orange juice; add orange rind; mix well. Add flour and farina, and knead very well to blend all ingreds. into a med.-soft dough. Shape the melomacaronia into mounded ovals, flat on the bottom, scrape the top lightly with a fork to make shallow grooves. Place on a buttered cookie sheet and bake in preheated 250 F. oven for 20 to 30 min. Remove from the oven; cool. While cookies are cooling, boil water, sugar, and honey together in a saucepan, removing the froth as it rises. Boil abt. 3 min. Dip cold cookies into the warm syrup, using a slotted spoon. Remove carefully and drain. Place on a clean platter and sprinkle with the walnuts. Mix together the cinnamon and sugar, and sprinkle on top. -----