Preheat oven to 375 degrees Fahrenheit, placing your rack in the middle.

In a large bowl combine the orange rind, orange juice, vegetable oil, honey, cognac, sugar, crushed walnuts, ground cloves, and ground cinnamon.

In a smaller bowl mix together 3 cups of your sifted flour with the baking powder and baking soda. Mix well with a fork or wire whisk to combine.

Add this flour mixture to the large bowl containing the previous ingredients.

With your hands, mix everything together. Once everything is mixed well add the remaining flour, one cup at a time, mixing after each addition.

Taking one tablespoon of dough at a time, form oval shaped cookies which you will flatten slightly so that they are approximately 1 centimeter thick.

Place them on a cookie sheet lined with parchment paper, leaving a one inch space between cookies. Flatten slightly with the flats of your fingers. Using a fork, make a few indentations on top of each cookie.

Bake in middle rack of oven for 10 – 15 minutes until the bottoms are golden brown.

Remove from oven, let rest on baking sheet for about 1 – 2 minutes and then place cookies on cooling rack.

Meanwhile, combine the crushed walnuts with the sesame seeds and mix well. Keep aside.

Once your cookies are fully cooled, prepare your syrup. Heat your honey in a small saucepan. Once the honey has liquefied, carefully add 2 tablespoons of boiling water.

Prepare a sheet of parchment paper near the stovetop. This is where you will place your honey dipped cookies.

Place as many cookies as will fit into the saucepan containing the honey. Let them soak for about 30 – 45 seconds.

Remove from honey with a slotted spoon, place on parchment paper and while still hot sprinkle some of the walnut-sesame seed mixture over the top.

Let cool. You can now place individual cookies in cupcake liners.