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    Pecan Fingers


    Source of Recipe


    Rosie's Cookie Book

    List of Ingredients




    COOKIE:
    1 1/4 cups flour
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    12 tablespoons unsalted butter, room temp (1 1/2 stick)
    5 tablespoons light brown sugar
    5 tablespoons sugar
    2 1/2 teaspoons vanilla
    1 large egg (optional)

    GLAZE:
    2 teaspoons milk
    2 tablespoons sugar
    6 pecans, fine chopped

    Recipe



    Sift flour, baking powder and salt together Using electric mixer on medium speed, cream butter, both sugars and vanilla until light and fluffy. Scrape bowl as needed. Add egg and mix at medium high until blended. Add flour and beat on medium low until blended. Divide dough in half and wrap each half in plastic wrap, refrigerate for 4 hours or as long as 2 days. Fifteen minutes before baking, preheat oven to 300ºF and lightly grease cookie sheets.

    Using fingertips, spread each portion of dough out on one of baking sheets to form rough rectangle 1/8" thick. To glaze, using a pastry brush, lightly brush each portion of dough with milk, then sprinkle each with sugar and chopped pecans. Bake for 30 minutes, then remove the baking sheets from oven and cut shortbreads into approx. 20 pieces. Move pieces 1/2 inch apart and return sheets to oven. Bake until cookies are deep golden, about 15-20 minutes. Store in airtight container. Makes 40

 

 

 

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