Happy cookie week to you!
This week I picked a few of my all time favorite Christmas cookie recipes to share with you guys—I think you’re going to love them! And to kick it all off, I bring you pecan fingers. If you’ve never tried a pecan finger before, you’re in for a real treat. These cookies are pretty old school and go by a bunch of different names— Mexican wedding cakes, Viennese sugar balls, Russian tea cakes—we’re just keeping it simple with “pecan fingers”.
The best part about these little cookies is that they literally crumble and melt in your mouth aaaaand I’m pretty sure it’s impossible to eat only one. Try it. Or don’t. You might inhale the entire batch in one sitting…it’s not hard to do (not that I know from experience or anything like that…).
You start off with a pecan filled cookie dough! There’s not a lot of sugar in this dough because after baking, the cookies are rolled in powdered sugar. Just typing this my mouth is watering!
Aren’t they the cutest? I don’t have a food processor so I just grind my pecans in my Vita-Mix, but you could even use a plastic bag and a meat mallet. Just be sure to smash the pecans really, really, really well. They should almost be like a pecan flour—you really don’t want any large pieces of nuts in the dough.
They bake a long time. A really long time. And many recipes require a much shorter baking time but I’ve found that baking these little guys at a very low heat for a very long time produces the crumbliest cookies ever. Promise.
You’re going to LOVE these cookies!
makes about 2 dozen cookies
1 stick butter, softened
2 tbsp powdered sugar
pinch of salt
1/2 tsp vanilla
1 1/2 tsp water
1 cup flour
1 cup roughly chopped toasted pecans
powdered sugar for rolling
Pulse nuts in either a food process or a high speed blender until very finely ground. Remove and set aside.
Cream the butter until light and fluffy and then add the 2 tbsp powdered sugar, vanilla and water. Blend until smooth.
Add the finely ground pecans, flour and salt to the butter and mix until combined. Refrigerate dough for 1 hour.
Preheat oven to 250 degrees.
Roll small balls of dough into finger-like shapes and place on a lined baking sheet. Bake for 90 minutes.
Let cookies cool briefly before rolling in powdered sugar.