Friday, December 15, 2006
(I apologize for the quality of this picture, but this was taken when I had baked cookies and put together mugs of packaged candies for some of hub's friends back in 2006, so it was before I had my Canon Rebel XTi which I love, love, love. So the pics on these links are pretty awful, but at least they will give you an idea of what these cookies look like anyway. Again, my apologies.)
Be sure to check out my Pecan Finger Cookies too!
3/4 cup pecans, chopped
1-3/4 cups all purpose flour
1/4 teaspoon salt
2 sticks of butter, softened to room temperature
1-1/2 cup powdered sugar, divided
1 teaspoon vanilla extract
Chop the pecans. In a separate bowl, whisk together the flour and salt; add in the pecans. In a mixer, cream butter and 1/2 cup of the powdered sugar until smooth, add in the vanilla. Incorporate the flour mixture into the creamed butter about a 1/2 cup at a time. Once dough begins to come together stop the mixer. Take a sheet of plastic wrap and spray with non-stick spray. Scoop out the dough and wrap in the plastic wrap forming a flattened disk. Place into freezer to chill for approximately 15 to 20 minutes. This will make it workable. Preheat oven to 325 degrees. Break off a small piece of the dough and roll to form a finger sized log. Bend to form a crescent shape and place on an ungreased cookie sheet. Bake for approximately 18 to 20 minutes or until lightly browned. Allow to rest on the cookie sheet before transferring to a cooling rack. While still warm, drop cookies into powdered sugar to coat. Once cooled, place into storage container and sprinkle additional powdered sugar on each layer.
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