Melomakarona (Greek Christmas Cookies)

These lightly sweet cookies seem to get better each day, and although they will keep for up to two weeks, I'm betting they won't last nearly that long around my house.

Yield:  6 to 7 dozen cookies

Ingredients

For the Cookie Dough:

• 6-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1-1/2 cups vegetable oil
• 1 cup fresh orange juice (from about 4 juice oranges)

For the Cookie Dough:

• 8 ounces walnuts, very finely chopped
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cloves
• 1-1/2 cups granulated sugar
• 1-1/2 cups honey
• 1-1/2 cups water

Directions

1. Make Cookie Dough: In large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon and cloves.
2. In bowl of stand mixer, cream butter and sugar 3 minutes or until light and fluffy. Add eggs one at a time, beating until just incorporated after each addition.
   Add oil and orange juice; mix until combined.
3. Gradually add flour mixture to wet ingredients. Turn dough out onto floured work surface and knead 1 minute. Transfer dough to large bowl; cover and refrigerate at least 1 hour.
4. Preheat oven to 350° F (175° C). For each cookie, take about 1-1/2 tablespoons dough and roll it into an oval shape with your hands. Place on rimmed baking pan;
   repeat until baking pan is full. Prick tops of cookies with fork 4-5 times so that tine marks are lightly visible. Return remaining dough to refrigerator between batches.
5. Bake cookies 20 to 25 minutes or until golden brown. Transfer to cooling racks to cool completely. For best results, transfer cookies to airtight container when cool,
   and let sit at room temperature overnight before continuing.
6. Make Honey Syrup & Walnut Topping: In small bowl, stir together walnuts, cinnamon and cloves.
7. In high-sided saute pan or large pot, stir together sugar, honey and water. Heat to boiling over medium-high heat and let boil 1 minute. Reduce heat to low.
8. In batches, transfer cookies to honey syrup. Let them soak 1 minute, turning halfway through. Using slotted spoon, transfer cookies to parchment-lined rimmed baking pan.
   Immediately sprinkle with walnut mixture. Continue with remaining cookies.
9. When completely cool, transfer cookies to airtight containers, with parchment or wax paper between layers (or put each cookie in a paper cupcake wrapper).
   Cookies will last up to 2 weeks.