onto a plate and leave until cool. (If no nut filling is used, sprinkle tops with crushed walnuts or toasted sesame seeds and cinnamon. Only those which are to be served should be dipped; store remainder in an airtight container and dip when required. TO MAKE NUT FILLING: Thin honey down with orange juice and blend into remaining ingredients. TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and stir over heat until sugar dissolves. Bring to the boil and boil over moderately high heat for 10 minutes and skim. Let syrup boil on a moderate heat while dipping cookies. Add a little water to syrup when it thickens too much during dipping. NOTE: Icing crimpers will be familiar to many pastrycooks and cake decorators who work with icing. If you don't own a crimper (or have never seen one), have the family handyman cut a piece of tin or aluminium plate about 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the narrow edges. Curl the "teeth" slightly inwards.