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1
In an electric mixer at medium speed, cream the butter with the brown sugar and honey until light and fluffy. Add the eggs and vanilla, cinnamon and orange zest and beat until well mixed.
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2
Add the flour, baking powder, baking soda and pecans and mix until well combined.
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3
Form the dough into a sphere, wrap in plastic wrap or wax paper and refrigerate.(Dough may be made ahead for up to three days).
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4
In a small saucepan, combine poppy seeds with all filling ingredients. Cook over medium heat, stirring frequently until the mixture thickens and liquid has been absorbed. (About 10 minutes.) Remove filling from heat and let cool.
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5
To make cookies, cut the chilled dough into four equal pieces for ease of handling. Working with one piece at a time, roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
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6
Using a cookie cutter (or top of a glass) cut out circles about three inches in diameter. Put a heaping teaspoon of filling into the center of each circle.
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7
Fold edges of the circle to form a triangle base and pinch the edges together tightly, leaving the center of the cookie open. Option, brush dough with egg wash
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8
Bake in a preheated 375 degree oven for about 15 minutes.
