We've been major blog slackers here at SteffesWood Apiary. Teaching and flying are occupying us a lot these days. I had a chance to make these delicious cookies last weekend, though. I'm testing out cookie recipes for the annual Friends of the B.F. Jones Library wine and cheese fundraiser on October 27. The fundraiser always includes an elaborate and delicious cookie table and I wanted find some honey-based cookies to add to the offerings. These are a keeper. They're chewy, have a lot of great honey flavor and a nice little crunch from the pecans. I wasn't so sure about the recipe at first because it doesn't include any eggs--but these are delicious and have a wonderful texture. I highly recommend them!
Chewy Pecan Honey Cookies
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (one stick) butter, softened
1/4 cup sugar
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup pecans, chopped
Preheat oven to 300 degrees. Line baking sheets with parchment paper. In a small mixing bowl, combine the flour, baking powder and salt. Cream together the butter and sugar. Add the honey and cream well. Slowly add the flour mixture and mix until just combined, finishing by hand if needed, trying not to over mix. Stir in the pecans.
Using about one teaspoon, form the dough into balls and place on the prepared cookie sheets. (You can chill the dough for about 10 minutes if it's very soft--don't chill for much longer, though, since the honey will harden making it hard to form into balls.) Bake for about 10-12 minutes, until edges are golden brown and set. Makes about 3 dozen cookies.