Pecan Finger Cookies
These melt-in-your-mouth pecan fingers are a holiday favorite, featuring nutty and buttery flavors with a light powdered sugar coating.
Ingredients
Cookie Dough 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.
Instructions
Preparation
- In a large bowl, cream the room-temperature butter with 1/4 cup powdered sugar using a 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.
- Add the all-purpose flour and kosher salt. Mix on low until mostly incorporated.
- Fold in the ground pecans and mix until the dough comes together. If the dough seems too crumbly, add a teaspoon of water at a time.
- Cover the dough and chill in the refrigerator for one hour.
Baking
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Roll small pieces of dough into finger shapes about 1½ to 2 inches long and place them on the prepared baking sheet.
- Bake at 250°F for one hour, until the cookies are set and pale.
- Remove from oven and let cool slightly. While warm, roll each cookie in additional powdered sugar to coat.
- Let the cookies cool completely, then store in an airtight container.
Notes
For a crispy finish, check cookies after 50 minutes and rotate the pan. Best enjoyed with tea or coffee.