Honey Nut Cookies
Makes 24 cookies
3-3 / 4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 4 cup water
1 (8-ounce) container sour cream
1 cup butter or margarine
2 eggs, large
1 teaspoon vanilla extract
1 cup sugar
1 teaspoon ground cinnamon
Honey Glaze (recipe follows)
1 cup chopped pecans
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla, and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
Remove dough from refrigerator. Divide dough in half; returning half to refrigerator. Combine sugar and cinnamon. Roll remaining dough to 12-inch square using 1 / 2 sugar mixture instead of flour on surface. Brush with Honey Glaze. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 12 equal pieces. Place cut side down on greased baking sheet. Flatten to 1 / 4-inch thickness. Brush with Honey Glaze; sprinkle with chopped pecans, pressing nuts into dough. Repeat with remaining dough, sugar mixture, Honey Glaze and pecans.
Bake at 325°F for 20 minutes or until done. Remove from baking sheets; cool on wire rack.
Honey Glaze: In a bowl, combine 1/3 cup butter or margarine, melted and 1/3 cup honey. Stir until well blended.
Serving size: 1 cookie
Serving weight: 2.4 ounces
Calories 270; Total fat 16 g; Saturated fat 8g;
Cholesterol 50 mg; Sodium 220 mg; Carbohydrates 29 g; Dietary fiber 1 g; Sugars 13 g; Protein 3 g