Honey pecan snaps

Yield: 48 servings

Measure Ingredient
½ cup Butter or margarine; softened
½ cup Shortening
1½ cup Sugar
½ cup Honey
2 \N Eggs
2 tablespoons Lemon juice
4 cups All-purpose flour
2½ teaspoon Baking soda
1 teaspoon Each: ground cloves and cinnamon
½ teaspoon Ground ginger
½ teaspoon Salt
1 cup Pecans; chopped
\N \N Additional sugar
1 \N In a mixing bowl; cream butter,
\N \N ; shortening
\N \N And sugar until
\N \N Fluffy add honey; eggs and lemon
\N \N ; juice;
\N \N Beat well. combine
\N \N Dry ingredients; gradually add to creamed
\N \N Mixture fold in
\N \N Pecans shape into 1\" balls; roll in
\N \N Sugar place on
\N \N Ungreased baking sheets. bake at 350
\N \N Degrees for 12-13
\N \N Minutes or until golden brown. cool 2
\N \N Minutes; remove to
\N \N Wire racks.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.

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