Honey Pecan Cookies with Honey Icing
NAHBE 2026 1st Place Cookies
Equipment
- 1 mixing bowl
- 1 set measuring spoons
- 1 set measuring cups
- 1 spatula
- 1 set cookie sheets
- 1 mixer
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup honey
- 1 egg, beaten
- 2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup toasted, finely chopped pecans
Icing
- 1 cup creamed honey (cold)
- 1/2 cup shortening, frozen
- 2 TB water
- 3 TB powdered sugar
- 3 TB merengue powder
- 1 pinch salt
Instructions
- Toast pecans, 170 degrees for 10 minutes. Cool
- Cream butter, add sugar gradually.
- Mix beaten egg and honey together and stir into creamed butter mixture.
- Add dry ingredients, stir and blend in pecans
- Refrigerate until you can roll into round balls. Form log, wrap in wax paper, then wrap in foil, place in storage bag and freeze. When ready to cook, preheat oven to 350 degrees. Take dough out of freezer, slice into rounds of equal thickness. Use cookie cutter to make equal cookies. Bake in 350 oven for 15 minutes.
Icing
- Mix icing ingredients together until smooth. Place in piping bag and ice cookies