Preheat the oven to 375 F.
In a large bowl, add the vegetable oil, sugar, beer, orange zest, cinnamon, and cloves.
Dissolve the baking soda in the orange juice and add it to the bowl with the other ingredients.
Starting with one cup at a time, add the flour and lightly mix. Do not overmix!
Once you have added enough flour, mix with your hands and lightly knead all the ingredients together until the dough doesn’t stick to your hands.
Roll about a walnut-sized ball of dough in your hands and roll it into an oval shape.
Place the cookies about an inch apart on a deep cookie sheet (make sure the sheet has sides!)
Bake for 20 minutes.
While the cookies are baking, make the syrup by adding all the ingredients to a medium pot and boiling on medium-high for 5 minutes. Do not over-boil the syrup to ensure the cookies stay soft!
When the cookies are finished baking, take them out and pour the syrup over the cookies and let them sit overnight, or for 6-8 hours.
Make the topping by mixing both the crushed walnuts and cinnamon in a bowl and set it aside.
When you’re ready to serve the cookies, place the cookies on a tray and sprinkle them with the walnut topping.
Serve and enjoy!
