1 stick butter
1 c. olive oil
Juice of 1 orange
Juice of 1/2 lemon
Jigger of Cognac
2 tsp. baking powder
1/2 tsp. baking soda
2 egg yolks
1 tsp. vanilla
1/2 c. powdered sugar
4-5 c. flour

Cream butter, oil and sugar. Add orange, lemon, cognac, vanilla and egg yolks. Sift dry ingredients together and add to creamed mixture gradually. Makes into oval shapes and bake on greased pan in moderate oven for 20 minutes.

SYRUP:

2 c. sugar
1 c. honey
1 1/2 c. water
1 c. chopped almonds for topping

Boil together for five minutes. Dip the baked cookies when cool in this syrup and sprinkle at once with chopped almonds.