Pecan Fingers Recipe
Ingredients
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| 1/2 teaspoon double-acting baking powder | ||
| Salt | 1 Dash | |
| 1 cup soft butter or margarine | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| 1 egg, unbeaten | ||
| Almond extract | 1 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Pecans | 1 1/2 Cup (16 tbs), chopped | |
Directions
Make at least a day ahead:
1. Sift flour with baking powder and salt.
2. In bowl, with mixer at medium speed, beat butter with sugar until light and fluffy. Beat in egg and almond extract. Gradually add flour mixture, beating until well blended.
3. Start heating oven to 400°F.
4. Onto ungreased cookie sheets, with cookie press and star-shaped disk, press out dough into 3-inch strips. Brush with egg white; sprinkle with pecans. Repeat until all dough is used.
5. Bake 9 to 11 minutes, or until lightly browned at edges.
6. With broad spatula remove to wire racks to cool. Store in tightly-covered container. Makes 5 dozen.
1. Sift flour with baking powder and salt.
2. In bowl, with mixer at medium speed, beat butter with sugar until light and fluffy. Beat in egg and almond extract. Gradually add flour mixture, beating until well blended.
3. Start heating oven to 400°F.
4. Onto ungreased cookie sheets, with cookie press and star-shaped disk, press out dough into 3-inch strips. Brush with egg white; sprinkle with pecans. Repeat until all dough is used.
5. Bake 9 to 11 minutes, or until lightly browned at edges.
6. With broad spatula remove to wire racks to cool. Store in tightly-covered container. Makes 5 dozen.
Chef
