Fenikia

1 c. peanut oil
1 c. butter
1/2 c. water
1 jigger brandy
2 eggs, beaten
3 c. flour
2 1/2 t. baking powder
1 T. cinnamon
1 T. ground cloves
1 c. chopped walnuts
1/2 c. sugar
dash cinnamon
dash ground cloves
syrup (recipe below)
chopped walnuts for garnish

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 t. of this filling into the
indentation in the dough and close dough over filling. Place on
cookie sheets and bake in a 400 degree 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 c sugar
1 c water
1 pound honey
1 lemon, sliced or 1 orange, sliced

Combine above ingredients and boil for 5 minutes.