Pecan Fingers (you thought I was done with Holiday Baking, didn't you?)

Pecan Fingers are pretty much the exact same thing as Mexican Wedding Cakes and Russian Tea Cakes. That is to say the recipe seems to be almost identical. The only difference I can see between these cookies is the shape. The Pecan Fingers are shaped like, you guessed it, fingers, while the other two cookies are nice little rounds. I believe you can also make these cookies into crescents if you like. Anyway they are shaped, they are delicious. These are very easy to make and very easy to consume. The buttery dough has an almost melt-in-your-mouth texture with crunchy pecans dispersed throughout. These cookies also form a magical coating of icing by easily rolling them in powdered sugar while they are still warm. The magical icing also makes the cookies look as if they are coated in a nice dusting of snow. I love these, I hope you do also.


Pecan Fingers (I believe the recipe I have is from my Grandmother. It was on a notecard in my recipe file thing): (makes about 5 dozen fingers)

1 cup butter
3/4 cup powdered (confectioner's) sugar
2 cups chopped pecans
1 tsp vanilla
2 cups all-purpose flour
1 Tbsp ice water
1/4 tsp salt
confectioner's sugar for rolling the baked cookies in
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-Preheat oven to 350f. Prepare sheet pans with parchement paper, or spray them with pan spray lightly.

-Cream together the butter and sugar. Add the pecans and vanilla and mix to blend.
-Add the flour, ice water and salt. Mix to blend.
-Form the dough into little fingers (I suppose I would say I roll them out to elf-sized fingers) and place on the prepared sheet pan with about an inch and a half between each cookie (these do not spread out much).
-Bake for about 10-14 minutes or until the edges are golden brown and they feel pretty solid to the touch.

Remove from oven and immediately place the cookies in powdered/confectioner's sugar and coat. Remove from sugar and cool on a rack.

Enjoy these pretty cookies with a lovely cup of tea, or coffee, or, as my friend B discovered one year, they are not too shabby with red wine (I believe she dunked them into a Shiraz). Share the cookie love! Happy Baking!

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