Pecan Fingers

Pecan Fingers (2)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!

Pecan Fingers

  • Servings: 24
  • Difficulty: easy
  • Print

Adapted from Pillsbury

Pecan Fingers (1)


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!

Pecan Fingers (3)

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