For about 40 cookies (the number depends on their size).
Preheat the oven at 200°C / 390°F.
In a big bowl, add olive oil, sugar, orange, orange zest, cognac/brandy, sugar, clove powder, cinnamon powder. Whisk well for 1-2 minutes to dissolve sugar.
In another smaller bowl, sift the flour with the baking powder and baking soda and add the flour mixture to the liquid mixture. Use a spoon and gradually incorporate the flour.
After 6 cups of flour, the dough is too firm to stir with the spoon. Use your hands to gently fold the dough from the bottom to the top. Knead for no more than 2 minutes. Add gradually the rest of the flour and check your dough. Shape one cookie and let it rest for a couple of minutes. If it holds its shape, the dough is ready.
Line a baking sheet/pan with parchment paper (optional because they won’t stick anyway), shape the cookies in any form you like and place them leaving some distance between them. Pinch their surface with a fork.
Place the pan in the middle rack of the oven and bake for 20-30 minutes. Repeat the procedure from another one or two batches. Let them cool.
Prepare the syrup. In a saucepan add water, sugar, cinnamon stick on medium-high heat. Boil for 5 minutes and remove from heat. Add honey and whisk until it dissolves. Remove cinnamon stick.
Dip the cookies into the syrup with a slotted spoon for 5-10 minutes. The time depends on how sweet and soft you want them. Test the first one and adjust accordingly for the rest of them. Then dip them in batches, rotate them and remove them.
Place them on a large platter and immediately sprinkle chopped walnuts.
You don’t have to keep them in the fridge and if you don’t eat them in a few days (yeah, right!!), they will last during all Christmas holidays.
Recipe by 30 days of Greek food at https://30daysofgreekfood.com/christmas-honey-cookies/