Pecan Fingers Recipe #Food
I look forward to the holidays as much for the food as for the gifts. (Of course everything comes second to spending time with family and friends.) I eagerly scan magazines, both paper and online, when they start publishing their holiday recipes. I’m always looking for something interesting to try.
I invariably add a new cookie, bar, or cake to the dessert tray each year but the majority of the sweets I bake are old standbys. Recipes that have been in our family for generations. Shortbread, sugar cookies, butter tarts, Swedish butter cookies (the hint of cardamom is fabulous), and the recipe I’m sharing today, Pecan Fingers.
When I married Hubby, along with getting the best man in the world (he’d have to be, to put up with me), I got a few recipes from his mom. Pecan Fingers are his favourite Christmas cookie, and for good reason. Buttery, nutty, not too sweet. And they’re not terribly difficult to make. The dough does need to be chilled, though, so you’ll have to plan your baking accordingly. And rolling the dough into “fingers” is a bit fiddly but well worth it.
The smell that fills the kitchen as they bake – oh my word. One of those olfactory memories that screams Christmas! I hope you give these a try – they might become one of your family favourites.
1 cup (two sticks) unsalted butter, room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon water
2 cups all purpose flour
¼ teaspoon salt
2 cups pecans, finely ground (I use a food processor)
additional powdered sugar
In the bowl of a stand mixer, or a large bowl using a hand mixer, cream butter. Add sugar, vanilla and water and beat well. Stir in flour, salt and ground nuts, mix well. Cover and chill in the refrigerator for one hour.
Preheat over to 250F. Line two baking sheets with parchment paper. Roll a mounded tablespoon-size scoop of dough into a finger shape. Space an inch apart on the baking sheets. Bake for 1 hour, turning baking sheets after 30 minutes.
Place about one cup of powdered sugar in a shallow dish. Remove cookies from oven and immediately roll in powdered sugar, one at a time. Place on rack to cool. Roll in additional powdered sugar. Store cookies at room temperature. Makes approximately 5 dozen.
Love and Turmoil
Six months after burying her wastrel husband, Lady Arabella Woodbridge has resigned herself to a lonely life in the countryside with only her two adopted nieces for company. Being a young, respectable widow is – frustrating. Then the charming and wickedly handsome Samuel Payn takes up residence in the neighboring manor house.
Retired explorer and occasional pirate Samuel Payn is on a two-fold mission – retrieve buried loot, and locate the father who abandoned his mother to a life of poverty. But a gang of murderous villains is also after the buried treasure. And someone is threatening to tear apart the lovely widow’s family.
Will Sam’s single-minded determination to uncover his true identity threaten Arabella’s happiness - and his life?
Luanna Stewart has been creating adventures for her imaginary friends since childhood. As soon as she discovered her grandmother's stash of romance novels, all plots had to lead to a happily-ever-after.
Luanna writes full time, concentrating on sexy romantic suspense, steamy paranormal romance, and spicy historical romance.
Born and raised in Nova Scotia, Luanna has recently returned to the land of her birth with her dear husband and two spoiled cats. When she's not torturing her heroes and heroines, she’s in her kitchen baking something delicious.
Under her previous pen name of Grace Hood she has two novellas published with The Wild Rose Press.
Amazon Author Page: https://www.amazon.com/Luanna-Stewart/e/B01068GXTC