Name: Pecan Finger Cookies
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 cup unsalted butter, room temperature (Substitute with salted butter but omit extra salt.); 1/4 cup powdered sugar (Plus extra for rolling.); 1 teaspoon vanilla extract; 1 tablespoon water (Helps with dough consistency.); 2 cups all-purpose flour (For a gluten-free version, try a 1:1 GF flour.); 1/4 teaspoon kosher salt (Use 1/8 teaspoon table salt if that’s what you have.); 2 cups ground pecans (Pulse whole pecans in a food processor until fine.)

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I grew up watching my grandmother roll tiny nut-studded cookies between her fingers until they looked like little logs of butter and pecans — crisp on the outside, tender inside, and dusted with powdered sugar so they looked like a winter snowfall. These Pecan Finger Cookies are that same comforting treat: simple ingredients, a patient low-and-slow bake, and a finish that makes them feel special. They’re perfect for holiday cookie trays, afternoon tea, or when you want a make-ahead sweet that keeps well. For a different pecan twist, I like to compare textures with this bakery-style milk chocolate pecan cookie I sometimes bake alongside them.

Why you’ll love this dish

Small ingredients list, big flavor: butter, pecans and powdered sugar combine into a rich, nutty cookie with an irresistible crumb.
Make-ahead friendly: the dough chills well and the finished cookies store nicely, so they’re ideal for holiday prep.
Kid- and guest-approved: the shape is fun, they’re easy to portion, and the powdered-sugar coating feels festive.

"These melt-in-your-mouth pecan fingers were the star of our cookie swap — nutty, buttery, and perfectly sweet. Everyone asked for the recipe." — a family-favorite review

For a buttery-pecan baseline and troubleshooting notes, I sometimes reference another butter-pecan recipe I trust: butter pecan cookies with simple tips.

How this recipe comes together

This is a low-effort, low-temper cookie that rewards patience. In plain terms:

Cream room-temperature butter with a small amount of powdered sugar to build a light base.
Stir in vanilla and a splash of water to loosen the dough slightly.
Fold in flour, salt, and finely ground pecans until the dough comes together.
Chill the dough so it firms for shaping.
Shape into 1½–2 inch finger-shaped logs and bake very slowly (250°F / 120°C) so the cookies dry and set without browning quickly.
While still warm, roll the fingers in powdered sugar for that signature coating.

This overview helps you scan the process before you gather the ingredients and start baking.

What you’ll need

1 cup (2 sticks) unsalted butter, room temperature (substitute: use salted butter but omit extra salt)
1/4 cup powdered sugar, plus extra for rolling the cookies
1 teaspoon vanilla extract
1 tablespoon water (helps with dough consistency)
2 cups all-purpose flour (for a gluten-free version, try a 1:1 GF flour and reduce bake time slightly)
1/4 teaspoon kosher salt (use 1/8 teaspoon table salt if that’s what you have)
2 cups ground pecans (pulse whole pecans in a food processor until fine — don’t over-process to nut butter)

Step-by-step directions

Preheat nothing yet — first make the dough so it can chill.
In a large bowl, cream the room-temperature butter with 1/4 cup powdered sugar using a hand mixer or stand mixer until light and fluffy, about 1–2 minutes.
Add the vanilla extract and 1 tablespoon water; mix until combined. The mixture may look slightly loose — that’s fine.
Add the 2 cups all-purpose flour and 1/4 teaspoon kosher salt. Mix on low until mostly incorporated.
Add the 2 cups ground pecans. Mix until the dough comes together and holds when pressed. If it seems too crumbly, add a teaspoon of water at a time.
Cover the dough and chill in the refrigerator for one hour. Chilling firms the fat and makes shaping easier.
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
Pinch and roll small pieces of dough into finger shapes about 1 1/2 to 2 inches long. Place them on the prepared baking sheet with a bit of space between each.
Bake at 250°F for one hour. The cookies should be set and pale — they won’t brown much.
Remove from oven and let cool slightly for a minute or two. While warm, roll each cookie in additional powdered sugar to coat.
Let the cookies cool completely, then store in an airtight container.

If you want a slightly crispier finish, check the cookies after 50 minutes and rotate the pan. For other low-temp baking techniques, I often reference a helpful method here: slow-bake tips for nut cookies.

Best ways to enjoy it

Plate with tea or coffee for an afternoon treat. The subtle nutty richness pairs especially well with a robust black tea or a medium-roast coffee.
Add to a holiday cookie platter alongside chocolate-dipped cookies and thumbprints for variety.
For a grown-up twist, serve with a small glass of dessert wine or a warm mug of spiced cider.

If you want to present them as part of a themed tray, see complementary butter-pecan desserts for pairing ideas: other butter-pecan recipes and pairings.

Storage and reheating tips

At room temperature: store in an airtight container for up to 5 days. Layer cookies with parchment to prevent sticking.
Refrigeration: not necessary unless your kitchen is very warm; cookies will last up to 2 weeks chilled. Bring to room temp before serving for best flavor.
Freezing: freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and dust with extra powdered sugar just before serving.
Reheating: these are best at room temperature; if you prefer a warm cookie, 10–15 seconds in the microwave or 3–4 minutes in a 300°F oven will refresh them.

Handle pecans safely by keeping them in the fridge if you won’t use them quickly — nuts can go rancid.

Helpful cooking tips

Use room-temperature butter for easier creaming. Cold butter won’t aerate, and melted butter makes the dough too soft.
Grind your pecans to a fine, sandy consistency. Larger chunks change the texture and make shaping harder.
Chill the dough: shaping is easier and the cookies hold their shape during the long, low bake.
Low oven temp is intentional: it dries the cookie slowly so they set without turning brown. Don’t be tempted to crank up the heat to speed things up.
Roll while warm: the powdered sugar adheres best just after the oven, creating a more even coating.

Creative twists

Chocolate-dipped: dip one end of each cooled finger into melted dark or milk chocolate and let set.
Spiced version: add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dough for warmth.
Citrus lift: fold 1 teaspoon finely grated orange zest into the dough for a bright note.
Nut swap: use toasted almonds or walnuts instead of pecans for a different flavor — toast nuts lightly for extra depth.
Vegan adaptation: replace butter with a firm, vegan butter alternative and use a flax "egg" (1 tbsp flax + 2.5 tbsp water) if you need binding, though texture will vary.

FAQ

How long do these cookies take from start to finish?

Active work time is about 20–30 minutes (mixing, shaping). Factor in 1 hour chilling and 1 hour baking, so plan on roughly 2.5 hours total; most of that is hands-off.

Why bake at such a low temperature (250°F / 120°C)?

A low, slow bake dries and sets the cookies without browning them. That keeps the interior tender and prevents overbrowning of the nuts. It also develops a delicate crumb that crumbles pleasingly when you bite into it.

Can I freeze the raw dough?

Yes. Shape the fingers, freeze them on a sheet until firm, then transfer to a sealed bag. Bake from frozen — they may need a few extra minutes in the oven. Alternatively, freeze baked cookies as described above.

Can I use pre-ground pecans?

You can, but check that pre-ground nuts aren’t oily or past their prime. Freshly grinding whole pecans gives better flavor and texture. Toast whole pecans briefly before grinding for a deeper flavor if desired.

Are these cookies nut-allergy friendly?

No — pecans are central to the recipe. For a nut-free version, experiment with finely crushed shortbread cookies or toasted breadcrumbs for a different texture, though the flavor will change significantly.

Conclusion

If you’d like to compare this version with a classic vintage take, see the original Pecan Fingers from Pecan Fingers – Cookies By Bess for historical context and presentation ideas. For another modern variation and tips on shaping and baking, I also recommend this reliable reference: Pecan Finger Cookies | Swanky Recipes.