I found a recipe for a delicious simple cookie that will complement any season, any beverage, and uses ingredients that you most likely have on-hand at home. These Pecan Fingers are light and buttery, and the nuts add a nice touch.
Enjoy these on a summery day, or add them to your Christmas cookie spread – they really are that diverse. If you don’t have pecans on hand, replace them with a nut of your choice; walnuts or hazelnuts would be great, but use what you have and experiment!
Adapted from Pillsbury
1 c butter, softened (2 sticks)
½ c powdered sugar
1 t vanilla extract
2 ¼ c all-purpose flour
¼ t salt
3/4 c chopped pecans (or nut of your choice)
2 oz. chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with Silpat or parchment paper.
- With an electric mixer, combine butter and powdered sugar until creamy. Add in vanilla extract.
- On low speed, slowly mix in flour and salt until mixture is crumbly. Add ½ c of the nuts and mix for about 15 seconds.
- Using your hands, shape dough into logs the size and shape of a finger. If the dough gets too soft or the butter starts melting, refrigerate for a few minutes.
- Place cookies on the prepared baking sheet. Bake for 12 minutes, until the bottoms are golden brown.
- Remove from oven and immediately transfer cookies to a wire cooling rack.
- Cool completely, about 10 minutes. Meanwhile, melt chocolate chips in the microwave, heating and stirring at 20 second intervals until smooth.
- Put melted chocolate into a sandwich baggie. Snip the corner (very small!) and drizzle the chocolate from the bag onto your cookies. Sprinkle with the remaining nuts.
- Allow melted chocolate to cool and harden. Enjoy!