"Pecan Finger" cookies

Pecan Fingers have always been an integral part of our holiday baking repertoire. There are three types of cookies that Must-Be-Made when the Madai gather in December: Gingersnaps, Peanut Butter with Chocolate Kisses, and Pecan Fingers. This shortbread cookie variation came from my grandma Sylvia and we make it every year to the exclusion of sugar cookie cutouts.

Here is what you need:
1 cup butter
1/4 cup powdered sugar
1/4 tsp vanilla
1tsp water
2 cups flour
1/2 tsp salt
2 cups chopped pecans.

Room in your refrigerator to store the batter
Oven pre-heated to 250F

*Warning these cookies are easy to make, but do not yield immediate gratification. Prepare the dough a day, or at least 3 hours, ahead of planned consumption. (Or have your sisters make them for you while you are at work).

 

The most arduous task is chopping the pecans. You want them to be fairly finely diced. A nut chopper is best but handing your sister a knife works as well. If you don't have a little sister or brother you can try a food processor.  

Cream the butter and sugar, then combine flour, salt, vanilla and water. Stir till batter is well mixed and thick. Then add the nuts.

Mix the pecans into the batter and chill the batter in refrigerator for one hour.

Now that an hour has elapsed and you have wiled the time away wrapping last minute presents or, more likely, eating other types of cookies it is time to take the chilled dough out and form the cookies. Preheat oven to 250 F.

Roll the dough into small finger like wedges. Smaller is better or your "fingers" will crumble. Place them on an un-greased pan and bake at 250 for an hour.

When your hour is up have a bowl or pan of powdered sugar ready.

Carefully take the cookies while they are still hot and roll them in the powdered sugar.  

The sugar will melt slightly and stick to the surface of the cookie. Finally they are ready to eat!