These cookies were born from recent musings on fall baking as I was out enjoying the cool fall air on a walk with my daughter. I wanted to find a way to use dates as the primary sweetener in a cookie. Building on a recipe I found at Anja's Food 4 Thought, my first attempt, I have to admit, came out not quite sweet enough for my taste. I decided to add in just a bit of honey to boost the sweetness, along with a very light coating of cinnamon and powdered sugar so that it still felt like a cookie rather than a very small biscuit. These apple-pecan cookies were the result. They are a mildly sweet, cinnamony cookie, with hints of the apple and pecan coming through. The texture is somewhere between a shortbread and biscuit if you eat them the same day, but if you have the will power to let them sit until the next day (something I, my husband, and my preschooler struggle with!) they become more of a shortbread, allowing the crunchy pecan texture to come through even more.