Lebanese Cookies

Ingredients

COOKIES
1/3 cup cooking oil
1/2 cup butter, softened
1/3 cup Sugar
1 tablespoon orange juice or orange blossom water
1 teaspoon Baking powder
1/2 teaspoon baking soda
2 cups flour

SYRUP
3/4 cup sugar
1/3 cup honey
1/2 cup water

NUTS SPRINKLE
1/3 cup finely chopped walnuts or other nuts


Preparation
Preheat oven to 350.

1. In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
2. Add orange juice, baking powder and baking soda, mix well.
3. Gradually add flour to make a soft dough.
4. With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
5. Cool about 2 minutes and remove to a wire rack.
6. Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
7. Dip the COOLED cookies into the warm syrup.
8. Sprinkle immediately with the finely chopped walnuts.
9. Return to wire rack to set.

Southern Living Plum Preserves

Ingredients

4 pounds plums
4 cups sugar
2 tablespoons grated orange rind
3/4 cup fresh orange juice
1/3 cup fresh lemon juice
1 (15-ounce) package raisins

Preparation

1. Cut plums in half. Remove and discard pits.
2. Bring 2 cups sugar, orange rind, and juices to a full rolling boil in a Dutch oven, stirring constantly, 4 to 5 minutes or until sugar dissolves. Reduce heat, and add remaining 2 cups sugar, plum halves, and raisins; simmer, stirring occasionally, 1 hour and 15 minutes to 1 hour and 30 minutes or until thickened, skimming off any foam.
3. Pour hot mixture immediately into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in a boiling-water bath 20 minutes.
5. Note: Store unopened preserves in a cool, dry place up to one year.