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1. Preheat oven to 350°.
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2. Combine oil, butter, and sugar in a mixing bowl; blend well. Dilute baking powder in wine and add to batter.
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3. Add whiskey and flour, 1 cup at a time, to form soft dough. Shape dough 1 tablespoonful at a time into oblong, sausage-shaped cookies about 2 inches long.
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4. Place on an ungreased cookie sheet. Bake for 20 to 25 minutes, or until golden. Remove and cool on racks.
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5. In a small bowl, combine chopped walnuts with cinnamon and set aside.
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WHEN COOKIES ARE COOL, PREPARE SYRUP:
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1. Combine water, honey, and sugar in a heavy saucepan and boil for 10 minutes.
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2. Reduce heat to low and dip each cookie in warm syrup, then roll in walnut-cinnamon mixture.
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NOTE:
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Cookies can be baked and stored in an airtight container. When ready to use, dip in hot syrup and roll in chopped walnuts. Syrup can be stored in refrigerator and reheated and reused as needed.
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