These feathery light, fragile, addictive cookies covered with confectioners’ sugar are still further testimony to the monumental role that pecans play in all Southern cookery. They are ideal for holiday entertaining, but since they tend to fall apart at the least touch, they shouldn’t be included in confection gift boxes or tins. Also, since pecans can turn rancid after a few weeks, even in airtight containers, the cookies should be used up as soon as possible or given away. Believe it or not, cookies like these are devoured at Southern cocktail parties with great relish.
Makes about 35 fingers
INGREDIENTS:
- 2 sticks butter, at room temperature
- 1⁄4 cup plus 1 tablespoon sifted confectioners’ sugar
- 21⁄2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon almond extract
- Dash of salt
- Sifted confectioners’ sugar, for rolling
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer.
- Gradually blend in the flour with a wooden spoon. Add the nuts, the two extracts, and salt and mix until well blended. Take small pieces of dough, form into finger shapes, and place on an ungreased baking sheet about 1/2 inch apart. Bake until lightly browned, about 30 minutes. Let the fingers cool, then roll them generously in confectioners’ sugar. Store in an airtight container for up to 2 weeks.
