Pecan Fingers Cookies recipe

Liked this recipe?Let us know by giving it a star rating

pyramid of pecan fingers for recipe card

5 from 4 votes

Delicious and nutty, these Pecan Fingers Cookies are the perfect holiday treat with a melt-in-your-mouth texture and a festive powdered sugar coating.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Servings cookies

Calories 94kcal

Author Sushma Iyer

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
In a large bowl, beat softened butter and sugar together using a hand mixer or stand mixer until just combined and smooth, about 2-3 minutes. Avoid overmixing to prevent incorporating too much air, which can cause the cookies to spread.
Mix in the vanilla extract until fully incorporated into the butter and sugar mixture.
Gradually add the all-purpose flour and a pinch of salt. Use a spatula to gently fold the flour into the mixture just until a dough forms.
Break the pecans by hand into a mix of small and large chunks for the perfect nutty texture. Fold the pecans into the dough until evenly distributed. Avoid using ground pecans or a food processor, as this will alter the texture.
Take small portions of dough, about 1 tablespoon, and roll them into 5-6 cms long fingers. Place the shaped dough on the prepared baking sheet, leaving some space between each cookie.
Bake in the preheated oven for 10-13 minutes, or until the edges are lightly golden. Watch closely to avoid overbaking, as the cookies should remain tender.
Let the cookies cool for about 5 minutes on the baking sheet, just until they are warm but not hot. While still warm, gently roll each cookie in powdered sugar to ensure the sugar adheres evenly.
Transfer the cookies to a wire rack to cool completely.

Video

Notes

Butter: Use softened butter at room temperature for an even dough. Avoid melted butter, as it will cause the cookies to spread excessively.
Pecans: Breaking the pecans by hand ensures small and large chunks for the best texture. Do not use finely ground pecans.
Shape Options: You can shape the dough into pecan crescent cookies or small
Butter: Use softened butter at room temperature for an even dough. Avoid melted butter, as it will cause the cookies to spread excessively.
Pecans: Breaking the pecans by hand ensures small and large chunks for the best texture. Do not use finely ground pecans.
Shape Options: You can shape the dough into pecan crescent cookies or small pecan sandies for a variation in your cookie box.
Powdered Sugar: Roll the cookies in powdered sugar while warm for better adherence. Avoid cooling them completely beforehand.
Texture Tip: Gently fold in the flour and pecans to prevent overworking the dough, which keeps the cookies soft and tender.
for a variation in your cookie box.
Powdered Sugar: Roll the cookies in powdered sugar while warm for better adherence. Avoid cooling them completely beforehand.
Texture Tip: Gently fold in the flour and pecans to prevent overworking the dough, which keeps the cookies soft and tender.

Nutrition

Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages