Honey Nut Cookies Made With A Yeast Dough Food

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.

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.

CLASSIC GLAZED DOUGHNUTS

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
• Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.

HONEY NUT COOKIES (MADE WITH A YEAST DOUGH)

Steps:

• In 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.
• Remove 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.
• To 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.
• Bake at 325 degrees for 20 minutes or until done. Remove from baking sheets; cool on wire rack.

GLAZED YEAST DONUTS

Steps:

• Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
• Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
• Cut out 24 three-inch squares of parchment. Spray two baking sheets with oil; arrange parchment squares in a single layer on them. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 1/2-inch donut cutter, cut out donuts (or use a 2 1/2-inch cookie cutter to cut out rounds, then cut out holes with a 1-inch round cutter). Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
• Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour.

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.

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.

HONEY COOKIES

Steps:

• Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.

HUNGARIAN WALNUT COOKIES

Steps:

• In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.