1. Make the syrup first: In a saucepan, combine honey, sugar, water, cinnamon stick, and lemon peel. Bring to a boil, then simmer 5 minutes until slightly thickened. Remove from heat and let cool completely (discard cinnamon and lemon).
2. Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
3. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and orange zest.
4. In another bowl, mix olive oil, honey, milk, and cognac (if using). Pour into dry ingredients and stir until a soft, sticky dough forms. Chill 15 minutes if too soft.
5. Shape dough into oval or egg-shaped cookies (about 2 inches long). Place on baking sheet, leaving space between.
6. Bake 20–25 minutes, until golden brown.
7. Soak while warm: As soon as cookies come out of the oven, carefully dip each into the cooled honey syrup (about 10 seconds per cookie). Let excess drip off.
8. Place soaked cookies on a wire rack over a tray (to catch drips). Sprinkle generously with chopped walnuts while still wet.
9. Let sit at least 2 hours (preferably overnight) so they absorb the syrup and soften.

✨ Serve with Greek coffee, tea, or as part of a festive dessert platter!

💡 Storage: Keep in an airtight container for up to 2 weeks—the flavor deepens over time.

PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 25 mins , Total Time : 2 hrs 30 mins (includes soaking) , Servings : 24 cookies , Calories : 130 , Net Carbs: 18g , Fats: 6g , Protein: 2g