• Preheat oven to 350F and line 3 baking sheets with parchment paper.

Make the Melomakarona Dough:

• Add the oils and sugar to the bowl of a stand mixer and mix on low speed for 1 minute. Add the orange juice, cognac, honey, cinnamon, clove powder, baking soda, and baking powder and continue to blend.
• With the mixer on low speed, add the flour slowly. Finally, add the walnuts (if adding to the dough itself) and mix until combined.
• Remove the bowl from the stand mixer and let it rest for 15 minutes at room temperature.
• Note: Before baking a whole batch of cookies, test by baking just 1. If the cookie spreads too much while baking, you can add a bit more flour before baking the rest of the dough.

Form the Cookies:

• Scoop out a small portion of dough. I use about a golf ball sized portion for my cookies (about 1 1/2 tablespoons).
• Roll the dough into a ball using the palms of your hands. Press down slightly and place on a baking sheet lined with parchment paper. I press mine down onto the back of a plate with a textured design on it but this is not necessary.
• Bake the first 2 trays in the oven for approximately 20 minutes or until the cookies begin to brown slightly. Repeat with the final tray of cookies.
• Transfer the cookies to a cooling rack to cool completely.

Dip the Cookies:

• Warm the honey and water in a saucepan on low heat until thin and syrupy. Remove from heat and dip the cookies in the syrup for a minute on each side (be sure to flip so that they are well coated). [Tip: Test one out to ensure the honey has soaked into the cookie. If it hasn't keep the cookies in for a bit longer.]
• Set the dipped cookies back on the cooling rack with a baking sheet underneath so the excess honey can drip off. Sprinkle with crushed walnuts or with a mixture of cinnamon and icing sugar, if desired.