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    ANGEL FINGERS


    List of Ingredients


    • 1/2 CUP SWEET BUTTER, DO NOT SUBSTITUTE
    • 3 TABLESPOONS CONFECTIONERS' SUGAR
    • 1 TEASPOON VANILLA
    • 1 CUP CAKE FLOUR SIFTED BEFORE MEASURING THEN MEASURE AGAIN
    • 1/2 CUP GROUND PISTACHIO NUTS
    • 1/2 CUP FLOUR
    • 1/2 CUP CONFECTIONERS' SUGAR


    Instructions


    1. PREHEAT OVEN TO 350°.
    2. CREAM BUTTER UNTIL LIGHT. ADD CONFECTIONERS' SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. BEAT IN VANILLA, THEN ADD CAKE FLOUR AND GROUND NUTS AND BEAT UNTIL THOROUGHLY MIXED.
    3. COVER DOUGH WITH WAX PAPER AND REFRIGERATE FOR 15 MINUTES OR UNTIL FIRM.
    4. DIVIDE DOUGH IN HALF AND CUT EACH HALF INTO 12 PIECES.
    5. PLACE SOME FLOUR ON A SHEET OF WAX PAPER AND DUST HANDS LIGHTLY BEFORE SHAPING EACH COOKIE.
    6. FORM DOUGH INTO LITTLE LOGS ABOUT 1 1/2" LONG AND 1/2" IN DIAMETER. PLACE COOKIES ON AN UNGREASED BAKING SHEETS ABOUT 1 1/2" APART.
    7. BAKE IN MIDDLE PART OF OVEN FOR 13 MINUTES OR UNTIL PALE GOLDEN AROUND EDGES. TRANSFER TO RACKS SET OVER WAX PAPER AND DUST THEM WITH CONFECTIONERS' SUGAR WHILE STILL WARM.
    8. COOL COOKIES COMPLETELY, THEN STORE IN AIRTIGHT CONTAINERS.
    9. 24 COOKIES
 

 

 

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