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Another thing I baked last weekend were Pecan Fingers. After a failed attempt* and a call to my dad I finally got them to come out right. This is a Southern recipe from my dad’s side of the family. As a little kid, I can remember my relatives in Alabama having pecan trees in their yards.
* I’d forgotten how delicate the batter is in this recipe. On my first try the butter was really hard to I put it in the microwave for a few seconds. Big mistake! The second time I left it out and let it get soft by itself and the cookies turned out perfect.
Pecan Fingers
From: Dad
1 c. butter (room temp)
1/3 c. sugar
2 tsp. water
2 tsp. vanilla
2 c. flour
1 c. chopped pecans
powdered sugar
Cream butter & sugar together. Add water & vanilla. Mix well. Blend in flour & nuts. Chill for 4 hours. Shape into fingers. Place on ungreased cookie sheet. Bake at 325 degrees for 20 minutes. Remove from pan. Cool slightly. Roll in powdered sugar.
I make the same cookies every Christmas, except I roll them into balls as opposed to the “finger” shape. They’re fantastic!
DAMN these look fantastic!
I’m not that great of a baker. How do you get the butter to room temperature? Do you just set a stick of butter in a bowl out on the table for a few hours before you use it?
It looks soooo delicious
crissy – just let it sit out and soften.
Put the butter on the stove while you warm up the stove. Or put it on the kitchen counter in some sunlight coming through a window. Or, in winter, lay it on top of a heat vent.
When you nuke butter, it loses it’s stickiness so you can’t really use it to make cookies and things like that where it’s holding stuff together. Some people say you can nuke it just a little, but in general I think it’s better to avoid the microwave.
hi rachel. i like your recipe — it looks really simple and that’s the best kind of food. i’m not sure how i ended up on your webpage, go figure — you should post more recipes! i’ve got a handful too, hiding somewhere.
more recipes here
It’s so cool how you put the ornaments in a bowl in the background. You capture the essence of the season! Your recipes are great Shell.
I make this every Christmas, but I drizzle chocolate over the top. Yummy!