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Honey Cookies, Pinwheel Cookies & Pecan Tarts

Honey Cookies
Cookie Dough
5 eggs
1 cup honey
1 cup sugar
5 cups flour
3 tsp baking soda

Frosting
3/4 cup water
1 envelope unflavored Knox gelatin
3/4 sugar
3/4 powder sugar
Pinch salt
3/4 tsp baking powder
1 tsp vanilla
1 tsp anise flavoring

Combine eggs, honey and sugar; beat until fluffy; the longer you beat, the better the cookie.  Add flour and baking soda to mixture and combine well.  Chill dough overnight. 

Preheat oven to 375 degrees.  Roll out dough until it is 1/3 inch thick; Cut out desired shapes with various shaped cookie cutters.  Bake for 5 minutes; cool before frosting.

In a medium sauce pan combine water, Knox gelatin and sugar; bring to a boil and let simmer for 10 minutes.  In a mixing bowl combine powder sugar and salt; add gelatin mixture and beat until foamy.  Add baking powder, vanilla and anise flavoring to mixture and beat until stiff; frost cookies right away.  Use various sprinkles to frosting for decoration.

Note:  Can double cookie recipe, but don’t double frosting recipe.

Pinwheel Cookies
Cookie Dough
3 eggs
2 cups brown sugar
1 cup butter
4 cups flour
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda

Filling
16 oz package of dates
1/2 cup nuts
1/2 cup sugar
3/4 cup water

Combine all filling ingredients in a medium sauce pan; cook on medium heat until thick and set aside and allow mixture to completely cool. 

In a mixer, beat eggs, brown sugar and butter until well blended; add remaining dough ingredients and mix well.  Separate dough into 2 equal parts and place on wax paper.  Roll out each section of dough into a rectangle shape until it is 1/4 inch thick; spread filling over dough; then roll jelly roll style using the wax paper; store in wax paper and refrigerate overnight.  Slice dough into 1/4 inch thick slices and bake @ 375 degrees for 10 minutes.

Pecan Tarts
3 oz cream cheese
1/2 cup butter or margarine
1 cup flour

Filling
2/3 cup pecans
1 egg
3/4 cup brown sugar
1 tsp vanilla
1 tbsp butter
Pinch salt

Preheat oven to 325 degrees. Grease 2 tart pans.  Combine cream cheese and butter in bowl and blend well; add flour until soft dough forms; press about a quarter size round ball of dough into tart pan until all are filled; set aside.

Filling:  Wisk egg with fork until broken up; add remaining ingredients; mix well.  Pour filling into tart pans until even with opening of pan.  Bake for 25 minutes; let cool on wire rack.