TOTAL TIME: Prep: 20 min. Bake: 15 min./batch
MAKES: 24 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1/2 cup honey
  • 2 eggs
  • 2 tablespoons lemon juice
  • 4 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • Additional sugar

Nutritional Facts

2 each: 257 calories, 12g fat (4g saturated fat), 28mg cholesterol, 225mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.


  1. In a bowl, cream butter, shortening and sugar until fluffy. Add honey, eggs and lemon juice; beat well. Combine dry ingredients; gradually add to creamed mixture. Fold in pecans.
  2. Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 350° for 12-13 minutes or until golden brown. Cool 2 minutes; remove to wire racks. Yield: 4 dozen.
Originally published as Honey Pecan Snaps in Taste of Home February/March 1996, p54

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delowenstein User ID: 3766053 8908
Reviewed Aug. 10, 2012 Edited Oct. 4, 2014

"I recall making these cookies when they were first featured in Taste of Home in 1996! I did use 1 tsp. salt and I recall using 1 tsp. ground ginger. I'd omitted the pecans, though!

A substitution of 1/2 cup raisins and 1/2 candied fruit is satisfactory! I hadn't USED his substitution, but I definitely will keep this in mind if I prepare these cookies again! Thank you for sharing this recipe with Taste of Home! delowenstein"

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