Honey Elephant Ears
Makes 12 cookies
2 to 2-1 / 2 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
1 / 2 cup water
1 / 4 cup honey
1 / 4 cup butter or margarine
1 egg, large
2 tablespoons butter or margarine, melted
3 / 4 cup sugar
1 cup chopped pecans, toasted
2 teaspoons ground cinnamon
In a large bowl, combine 3 / 4 cup flour, undissolved yeast, and salt. Heat water, honey and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12-inch square. Brush with melted butter; spread with 1 cup Pecan Filling. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 12 (1-inch) pieces. Flatten and roll each piece to 6-inch circle using remaining Pecan Filling in place of flour on surface. Turn each piece during rolling to coat top and bottom. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 10 to 15 minutes or until done. Cool on baking sheet 5 minutes; remove to wire rack to cool completely.
Pecan Filling: In a medium bowl, combine sugar, pecans and ground cinnamon. Stir to blend well.
Serving size: 1 cookie (2.7 ounces)
Calories 280; Total fat 13 g; Saturated fat 4.5 g;
Cholesterol 35 mg; Sodium 160 mg; Carbohydrates 39 g; Dietary fiber 2 g; Sugars 19 g; Protein 4 g