Still Thinking About Cloves

There were so many incredible recipes which arrived in my inbox from the recent Think Spice, Think Cloves event that I had the honor of hosting. I chose cloves because I love the way they can compliment both sweet and savory dishes.

One of the recipes that jumped out to me was sent in by CB just before the bell tolled. The idea of pecans in a spiced cookie was almost more then I could bear. I just had to make them! It did not take me long to do just that. I made some slight substitutions on the spices and used all butter instead of half shortening. I adored the outcome, they were absolutely delicious!

Honey Pecan Snaps
Adapted from I Heart Food For Thought (who got them from All Recipes)
Makes 4 dozen

1/2 cup of butter, softened
3/4 cup of sugar
1/4 cup of honey
1 egg
1 tablespoon of lime juice
2 cups of flour
1 1/4 teaspoons of baking soda
1/2 teaspoon of ground cloves
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cardamom
1/4 teaspoon of salt
1/2 cup chopped toasted pecans
Additional sugar

1. Preheat oven to 350F.

2. In a mixing bowl, cream butter and sugar until fluffy. Add honey, egg and lemon juice; beat well.

3. Combine dry ingredients; gradually add to creamed mixture. Fold in pecans. Shape into 1 inch balls; roll in sugar. Place on ungreased baking sheets.

4. Bake at 350F for 12-13 minutes or until golden brown. Cool 2 minutes; remove to wire racks.