Ingredients:

1 cup peanut oil
1 cup butter
1/2 cup water
1 jigger brandy
2 eggs, beaten
3 cups flour
2 1/2 teaspoons baking powder
1 tablespoon cinnamon
1 tablespoon ground cloves
1 cup chopped walnuts
1/2 cup sugar
Dash cinnamon
Dash ground cloves
Syrup (recipe below)
Chopped walnuts for garnish

Preparation:

Heat oil and butter over low heat until butter is melted and mixture is hot. Remove from heat and stir in water and brandy. Cool. Stir in beaten eggs. Sift together flour and baking powder with the tablespoon each of cinnamon and cloves. Add to liquid mixture to make a dough that is not too soft. Add a little more flour if necessary. With floured hands shape dough into ovals and indent lengthwise with thumbs. Combine chopped walnuts with sugar and dash each cinnamon and cloves. Put 1 teaspoon of this filling into the indentation in the dough and close dough over filling. Place on cookie sheets and bake in a 400 degree F oven for about 25 minutes or until golden brown. Cool. Dip cooled cookies into hot syrup and place on racks to drain. Decorate with chopped walnuts. Makes about 6 dozen small cookies. Syrup: 2 cups granulated sugar 1 cup water 1 pound honey 1 lemon, sliced or 1 orange, sliced Combine above ingredients and boil for 5 minutes.