Honey Nut Cookies (made with a yeast dough)

Kathie Carr


This is an old recipe from my 4-H days. They are unusual and good. By rolling the yeast dough out thin, the cookies come out crispy and delicious.


★★★★★ 1 vote

20 Min
20 Min


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3 3/4 c
all purpose flour, divided
envelope rapidrise yeast
1 tsp
1/4 c
warm water
(8-ounce) container sour cream
1 c
butter, softened
2 large
1/4 c
1 tsp
vanilla extract
3/4 c
1 tsp


1/3 c
butter, melted
1/3 c
1 c
chopped pecans

How to Make Honey Nut Cookies (made with a yeast dough)


  • 1In a mixer bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, honey, vanilla, and 1 / 2 cup flour; beat 2 minutes at high speed. Return to lower speed to stir in remaining flour and make a stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours.
  • 2Remove 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 the board or surface where you roll out the dough. Let dough sit a moment while you make the honey Glaze.
  • 3To make Honey Glaze: In a bowl, combine 1/3 cup butter or margarine, melted and 1/3 cup honey. Stir until well blended.

    Brush dough with Honey Glaze. Roll up tightly like you would for a jelly roll. Pinch seam to seal. Using a sharp knife cut into 12 equal slices. Place cut side down on greased baking sheet. Flatten to 1/4 inch thickness. Brush with Honey Glaze. Then sprinkle with chopped pecans, pressing nuts into dough. Repeat with remaining half of dough, sugar mixture, Honey Glaze and pecans.
  • 4Bake at 325 degrees for 20 minutes or until done. Remove from baking sheets; cool on wire rack.

Printable Recipe Card

About Honey Nut Cookies (made with a yeast dough)

Course/Dish: Cookies, Sweet Breads

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