Preheat oven to 350F4. Line 2 large baking sheets with silpat
or parchment paper.
Mix the topping ingredients together on a large dinner plate.
In a medium-sized mixing bowl, use a fork to vigorously mix
together the oil, sugar, syrup, and milk. Mix in the extracts.
Sift in the remaining ingredients, stirring as you add them.
Once all ingredients are added, mix until you’ve got a pliable
Roll the dough into walnut sized balls. Pat the dough balls into
the sugar topping to flatten into roughly 2-inch discs.
Transfer the dough balls to a baking sheet, sugar side up, at least 2 inches
apart (they do spread). This should be easy as the the bottom of
the cookies should just stick to your fingers so you can just flip
them over onto the baking sheet.
Bake for 10 to 12 minutes; they should be a bit spread and crackly on top.
Remove the coolies from the oven and let them cool for 5 minutes,
then transfer them to wire racks to cool completely.