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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Raw unfiltered honey — baking, glazes, tea, cheese boards
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Raw unfiltered honey — baking, glazes, tea, cheese boards
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Place flour in a large bowl. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into two disks; wrap in plastic. Refrigerate for 2 hours or until easy to handle. Preheat oven to 325°. Place sugar and 1 cup pecans in a food processor; cover and process until pecans are finely chopped. Transfer to a small bowl; stir in 1/3 cup honey, butter and cinnamon. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place a teaspoonful of filling on the center of half of the circles; top with remaining circles. Press edges with a fork to seal. Repeat with remaining dough. Transfer to greased . Brush with remaining honey and sprinkle with remaining pecans. Bake 18-22 minutes or until golden brown. Remove to wire racks to cool.