2 cups butter, softened
2 cups honey
1 cup brown sugar
4 eggs
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup chopped honey-roasted almonds
1/2 cup white sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
Mix butter, brown sugar and honey in large bowl. Beat in brown sugar, eggs and vanilla extract. Stir together to form a dough. Cover and refrigerate dough for 2 to 3 hours, or until doubled in volume.
Lightly oil a 10x15 inch dish. Roll dough into a 1/4 inch thick and cut into 1/4 inches strips. Place on prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven; turn onto baking sheet. Bake for 8 to 10 minutes in the preheated oven, using a wooden toothpick to keep the edges from sticking. Cool slightly; remove each cookie from the baking sheet to cool completely. Press each cookie onto the cooled cookie sheet. Cool completely before removing from the pan.
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