Preparation / Directions:
FOR SYRUP: Combine hiney, 1/4 cup sugar, 1/3 cup orange juice, stick
cinnamon
and whole cloves in a small saucepan. Bring to boiling. Reduce heat and boil
gently, uncovered for 5 minutes. Strain syrup, discarding spices. Remove 1/4
cup of the syrup. Set remaining syrup aside. Combine ground walnuts and
orange
peel in a medium bowl. Stir in the 1/4 cup syrup; set aside.
FOR DOUGH: Beat butter in a large mixing bowl with an electric mixer on
medium
to high speed for 30 seconds. Add the 1/2 cup sugar, baking powder, ground
cinnamon, baking soda, ground cloves and nutmeg; beat until combined,
scraping
sides of bowl occasionally. Beat in the 1/4 cup orange juice and brandy
until
combined. Beat in as much flour as you can with the mixer. Stir in remaining
flour with a wooden spoon.
Shape dough into 1 1/4 inch balls. Using your finger, press a hole in the
center of each ball of dough. Place about 1/2 teaspoon of the nut mixture in
the center of each ball. Bring dough up around mixture, enclosing
completely.
Place balls, seam side down, about 2 inches apart on a greased cookie sheet.
With a knife, score an X on the top of each ball.
Bake in a 350~F. oven for 18 to 20 minutes or until set. Cool on cookie
sheet
for 1 minute. Meanwhile, warm reserved syrup over low heat; do not boil.
Brush
tops of hot cookies with warm syrup or dip tops into syrup. Sprinkle with
finely chopped walnuts. Transfer to wire racks and cool.
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