Pecan Fingers

Pecan fingers are a very old Christmas cookie.  The recipe I use is from the late 1930s or early 1940s and comes from the old Wisconsin Electric Company Cookie Book.  If you have a KitchenAid or other stand mixer, I highly suggest using it to make the dough versus making it by hand because the mixer will make the dough exceedingly tender, resulting in a very short, melt-in-your-mouth, end product.

Pecan Fingers

1 cup butter, softened

1/4 cup confectioner's sugar

1 tsp. vanilla

1 tbsp. water

2 cups flour

1/4 tsp. kosher salt

2 cups grated pecans

Cream the butter and then add the sugar, vanilla and water.  Add the flour, salt and grated nuts.  Chill the dough in the refrigerator for 1 hour, but overnight is better.  Form the dough into small rolls about the size of a pinkie finger.  Place on greased cookie sheets, or sheet pans covered with parchment paper.  Bake at 350 degrees for 18 - 20 minutes.  Roll the cookies in confectioner's sugar while still warm.

Makes about 5 dozen

NOTE:  The original recipe called for a baking temperature of 250 degrees and a time of 1 hour.  The changed temperature and time expedites the entire process greatly.  Also, the things you see in the store labeled as "pecan fingers" are nowhere near the real thing.  They're usually filled with preservatives and are not finger-shaped.  Sometimes you'll see them as crescents or other shapes.  This is an heirloom recipe using real ingredients; imitation is suicide.