Ginger Nut-Jobs

I imagine these would go well with eggnog, however it is June and there is none in the house. They are chewy, gingery biscuit-like little unidentified frying objects and are quite satisfying for sugar-cravings.

• Ready In: 25 hrs
• Serves: 4-6
• Yields: 20-30 cookies

Ingredients

• 1  gingerroot
• 2  tablespoons honey
• 2 1⁄2 cups white sugar
• 2  tablespoons brown sugar
• 2  tablespoons  vegetable oil
• 1  cup walnuts
• 3  cups flour
• 1  egg
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄8 cup butter

Directions

1. Ingredients:.
2. Peel a three-inch section of your ginger root and chop it up into 1/8 inch bits. Place the ginger in a small container and put ½ inch water in the bottom, followed by 2 teaspoons sugar and 2 tablespoons honey. Stir and cover with a lid and chill for 24 hours.
3. The next day, we make the dough. Using equal parts sugar and flour to start with, mix 2 cups flour with 2 cups sugar and add the salt. Add water until there is a pastry dough. Add the beaten egg and add flour as needed. The dough should not be very sticky. Then scrape in the ginger syrup mixture into the dough and hand-mix. Form quarter-sized balls.
4. Turn the stovetop to med. High heat and let the 2 tablespoons vegetable oil and 1/8 cup butter melt. Fry the dough balls and place on a tray. Toast the walnuts on med. Heat and then grind them up with a small bowl and the bottom of a cup. Mix in some cinnamon and nutmeg as desired.
5. Heat 1/3 cup water and 2 tbsp brown sugar until a thick syrup. Mix with the nuts until pasty, like in baklava. Using a small spoon, put the nuts on top of the fried dough. Eat. Swallow. Repeat….