Honey-Nut Christmas Cookies Recipe

Honey-Nut Christmas Cookies Recipe photo by Taste of Home

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My sons, Aaron and Zach, adore these at Christmastime and like to warm them in the microwave before they eat them. They’re well worth the time they take. —Glenda Herz, Lawrence, Nebraska

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Honey-Nut Christmas Cookies Recipe

Prep: 30 min. Bake: 20 min./batch

Yield: 42 Servings

30 20 50

Ingredients

2 cups all-purpose flour
1 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1-1/2 cups chopped pecans, divided
1/3 cup plus 1/4 cup honey, divided
1 teaspoon butter, melted
1/2 teaspoon ground cinnamon

Directions

Place the flour in a large bowl. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into two disks; wrap in plastic wrap. Refrigerate for 2 hours or until easy to handle.
Place sugar and 1 cup pecans in a food processor; cover and process until pecans are finely chopped. Transfer to a small bowl; stir in 1/3 cup honey, butter and cinnamon.
On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place a teaspoonful of filling on the center of half of the circles; top with remaining circles. Press edges with a fork to seal. Repeat with remaining dough.
Transfer to greased baking sheets. Brush with remaining honey and sprinkle with remaining pecans. Bake at 325° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.

To Make Ahead: Baked cookies can be frozen for up to 1 month.

Originally published as Honey-Nut Christmas Cookies in Simple & Delicious October/November 2012, p36