Best Honey Nut Cookies Made With A Yeast Dough Recipes

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

HONEY NUT CHEERIOS COOKIES

Steps:

• 1. Cream butter with sugars, vanilla and eggs.
• 2. Blend in flour, baking soda, baking powder and salt.
• 3. Mix in oats, Cheerios, walnuts and coconut.
• 4. Drop by spoonfuls onto an ungreased cookie sheet and bake at 350 degrees for 12-15 minutes.

SOFT, CHEWY ROSH HASHANAH HONEY-WALNUT COOKIES

Steps:

• In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.
• In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don't overmix), and chill the dough for at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
• Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.
• Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.

NUT HORNS

Steps:

• In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
• To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

HONEY NUT COOKIES

Steps:

• Combine first 4 ingredients and mix well.
• Combine next 4 ingredients and add to honey butter mixture.
• Add the raisins and chopped walnuts.
• Bake at 350 degree F for 12-15 minutes or until just lightly golden brown. (The original recipe called for them to be baked 10-12 minutes but I cooked them longer because they didn't seem to be done enough.) They will turn out soft.

NUT HORNS (YEAST COOKIE)

Steps:

• 1. Put yeast in sour cream. Add egg yolks. Mix well. Let stand.
• 2. Cut shortening and lard in flour. Add sugar. Mix in the yeast mixture and add vanilla. Mix well. Refrigerate over night (at least 6 hours) or up to several days.
• 3. When ready to bake, preheat oven to 325 degrees. Line cookie sheets with parchment paper. Using about a fourth of the dough at a time, keeping the remaining dough in the refrigerator, roll dough out onto a floured surface into about a 9 inch circle. Cut into 16 crescent shapes from circle. (like very small pizza slices) :) (see how nice and even mine are? lol!) Doesnt matter, they still taste wonderful!
• 4. FOR THE NUT FILLING: Combine all ingredients and mix well.
• 5. Spoon a tiny bit of filling onto the broad end of the crescent slices and roll from broad side to short side like a crescent. Place seam side down, pressing gently to make sure they dont unroll.
• 6. Bake @ 325 degrees for 15-20 minutes until just golden. Let cool on racks. Before serving, powder with powdered sugar. These can be frozen for later use. Bring to room temperature and sprinkle with powdered sugar.

HONEY NUT COOKIES

Steps:

• Cream butter and sugar.
• Sift flour and use two cups of that flour and add baking powder and salt.
• Mix egg and honey.
• Add honey mixture and dry ingredients.
• Combine creamed mixture with the other ingredients.
• Chill dough until it is slightly firm and then place it on wax paper and form a roll, chill fora while.
• Preheat oven to 375.
• Thinly slice dough, and place on lightly greased cookie sheets.
• It makes about two dozen cookies, or more depending on thickness of slices. Bake 10- 15 minutes.