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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 15 |
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Presented By: Roxann Roberts, The Glass Bazaar Ingredients:
1 cup unsalted butter |
3/4 cup powdered sugar |
1 teaspoon vanilla |
1/2 teaspoon salt |
1 3/4 cups all-purpose flour |
1 cup ground pecans |
red food coloring (optional) |
blanched almonds or slivered almonds (optional) |
Directions:
1. Preheat oven to 300 degrees.
2. Beat butter and sugar in bowl of heavy duty mixer, until light and fluffy.
3. Add vanilla and salt.
4. Add flour, 1/4 cup at a time, blending after each addition.
5. Stir in pecans.
6. Dough will be heavy.
7. Using 1 heaping tablespoonful per cookie, shape dough into fingers about 3 inches long and 1/4 inch in diameter.
8. Place cookies on parchment paper-lined cookie sheet.
9. Using a knife, lightly score fingers a few times across the center and near the top to resemble knuckles.
10. Paint almonds with food coloring and press into the top of the cookie to resemble a fingernail, if desired.
11. Or make an indentation in the top to resemble a fingernail.
12. Bake for 25 minutes or until lightly brown.
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