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Honey Pecan Snaps

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Submitted by jogel

YIELD

4 dozen

PREP

20 min

COOK

15 min

READY

40 min

Ingredients

½ 118
CUP ML BUTTER
or margarine, soften
½ 118
1 ½ 355
CUPS ML SUGAR
½ 118
CUP ML HONEY
2 2
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML LEMON JUICE
4 946
2 ½ 13
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML SALT
1 237
CUP ML PECANS
chopped
1 1
X X SUGAR *

Directions

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 inch balls, roll in sugar.

Place on ungreased baking sheets. Bake at 350℉ (180℃) for 12 to 13 minutes, or until golden brown.

Cool 2 minutes, remove to wire racks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 1305 32% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 841mg 35%
Total Carbohydrate 70g 70%
Dietary Fiber 7g 26%
Sugars g
Protein 38g
Vitamin A 17% Vitamin C 8%
Calcium 7% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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