Preheat oven to 350F and line 3 baking sheets with parchment paper.
Add the oils and sugar to a stand mixer and mix 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 and mix until combined.
Remove the bowl from the stand mixer and let it rest for 15 minutes at room temperature.
Grease your palms slightly with oil and scoop out a small portion of dough. I use slightly more than a golf ball sized portion for my cookies. Roll it into a ball between your palms. 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. I just like the design.
Bake the first 2 trays in the oven for approximately 20-25 minutes or until the cookies begin to brown slightly. Bake the last tray in the oven while you begin the next step with the first batch.
Warm the honey and water in a saucepan on low heat until thin and syrupy. While still on low heat, begin to dip your cookies in the syrup for a minute (be sure to flip so that they are well coated). 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 on a 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.