1 cup butter, softened
1 cup brown sugar
1 cup white sugar
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
1 cup cinnamon-flavored jelly
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon extract
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
3 tablespoons lemon juice
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, brown sugar, white sugar, brown sugar, egg, vanilla extract and flour. Beat the cream cheese, white sugar, milk, vanilla extract, cinnamon, nutmeg, cloves, ginger and cinnamon. Stir in lemon juice.
Drop by rounded spoonfuls onto cookie sheet, about 1/4 inch thick.
Bake for 8 to 10 minutes in the preheated oven. Allow to cool slightly on the baking sheet before removing to wire racks to cool completely. Allow to cool completely on the baking sheet before transferring to a warm, double-decker glass bowl.
Check sugar level every 10 minutes, and remove from cold. When cool, remove from bowl and cool completely on waxed paper.
To serve, roll cream cheese slices in cinnamon to coat well. Spread cinnamon jelly over cream cheese slices. Roll cream cheese slices in cinnamon jelly. Spread cream cheese slices with cinnamon jelly. Place on waxed paper, and refrigerate overnight before cutting into squares.