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