Honey pecan snaps
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| ½ | cup | Honey |
| 2 | 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 |
| Additional sugar | ||
| 1 | In a mixing 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 shape into 1\" balls; roll in | ||
| Sugar place on | ||
| Ungreased baking sheets. bake at 350 | ||
| Degrees for 12-13 | ||
| Minutes or until golden brown. cool 2 | ||
| Minutes; remove to | ||
| Wire racks. | ||
Directions
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.