1. Preheat oven to 350F (180C).
2. In a mixer on medium speed, cream butter, then reduce speed and stream in oil.
3. Cream sugar with the butter and oil mixture, and add vanilla, lemon juice, orange juice and zest.
4. Stir in baking powder, baking soda, salt, spices, and half of the flour. Mix just until incorporated, then add the remaining flour.
5. Drop by the rounded teaspoon onto a parchment-lined baking sheet. Press tops to flatten each cookie.
6. Bake for 20 minutes until golden brown, rotating baking sheets halfway through. Cool slightly before dipping in syrup.

Walnut Topping

1. Place chopped walnuts sprinkled with cinnamon on a sheet pan in a 350F (180C) preheated oven.
2. Toast for 3-5 minutes until aromatic, but careful not to burn.

Honey Syrup

1. Combine all ingredients in a 2-quart saucepan over medium-high heat.
2. Bring to a boil (mixture will bubble intensely), and cook for 4-5 minutes until syrup is slightly reduced and bubbles have begun to subside.
3. Reduce heat to low. Submerge cooled cookies in syrup a few at a time, and place on a cooling rack to drain excess syrup.
4. Sprinkle with walnut-cinnamon topping and allow to dry at least 2 hours before storing.