GRANDMA BEA'S PECAN FINGERS
These are usually in my Christmas cookie repertoire. This recipe is based on one from Grandma's Pantry Cookbook by Alan Robbins and Trudy Smoke.
Provided by mersaydees
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees farenheit.
- Beat butter and sugar together, in bowl, until creamy and fluffy.
- Gradually add the flour until well mixed in, then salt, vanilla and pecans.
- Shape level teaspoons of dough into 2-inch-long fingers.
- Place on ungreased cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned.
- Cool before eating.
VANILLEKIPFERL
Vanilla cookie crescents make the perfect German Christmas treat!
Provided by Marianne
Categories World Cuisine Recipes European German
Time 2h40m
Yield 120
Number Of Ingredients 9
Steps:
- Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
- Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
- Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
- Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
- Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.5 g, Cholesterol 9.7 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 0.5 mg, Sugar 2.4 g
PECAN FINGERS
You can't go wrong with the combination of butter and pecans in this recipe. I never serve these cookies without receiving requests for it.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. , Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Nutrition Facts : Calories 74 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 52mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN KIPFERL CRESCENT CHRISTMAS COOKIES
Another favorite Christmas cookie from my German mother-in-law.
Provided by Sheila M
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. If you have a processor, finely grind nuts with 1/4 cup sugar. I don't so I buy it already ground.
- 2. In a bowl, on low. beat butter until creamy. Add 1/2 cup of sugar; beat until fluffy. Beat in nut mixture and vanilla. If you bought your nuts already ground add the additional 1/4 cup sugar you would have used to grind the nuts in processor.
- 3. Beat in flour, then salt. Chill 1 hour.
- 4. Preheat oven to 350. With floured hands, roll level 1 1/2 tsp dough into 3" ropes; shape into crescents. Place 2 inches apart on ungreased baking sheet.
- 5. Bake 12-14 minutes or until lightly bowned on bottoms and edges. Transfer to racks. Let stand until warm.
- 6. Sift remaining sugar onto plate. Roll warm cookies in sugar. You must brush the sugar off one end to dip into chocolate. Place on wax paper to set. They are great with just the powdered sugar.
- 7. Makes about 5 dozen.
- 8. Picture is from Google images.
WHIPPED HONEY BUTTER WITH VARIETIES!
A basic honey butter that's delicious on cornbread or muffins! Also, a number of variations. Try it on scones!
Provided by Charmie777
Categories Low Protein
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Whip butter with mixer until fluffy.
- Gradually add in honey and mix until well blended.
- Chill until ready to use.
- VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
- ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
- LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.
Nutrition Facts : Calories 2142.9, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1627.6, Carbohydrate 139.8, Fiber 0.3, Sugar 139.3, Protein 2.4
PECAN FINGERS
Make and share this Pecan Fingers recipe from Food.com.
Provided by DoryJean54
Categories Dessert
Time 42m
Yield 24 cookies, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peheat oven to 375*.
- Combine Bisquick, butter, pecans sugar & vanilla in a medium size mixing bowl.
- Add water & stir vigorously with a fork until dough forms a ball & cleans the bowl.
- Shape dough into 24- 2 !/2" long fingers.
- Place on ungreased cookie sheet.
- Bake 10-12 minutes at 375*.
- While still warm roll each finger in granulated sugar.
- Makes 2 dozen cookies.
Nutrition Facts : Calories 258.4, Fat 14, SaturatedFat 5.9, Cholesterol 20.7, Sodium 309.9, Carbohydrate 32.1, Fiber 0.9, Sugar 21.3, Protein 2.1
PECAN CRESCENTS
Pecan wedding cookies rolled in confectioner's sugar.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
- Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g
SHORTBREADS
Moulded Shortbread, Petticoat Tails or Shortbread Fingers: take your pick! "Whether moulded as rounds or shaped as petticoat tails or fingers, the crumbly buttery texture of shortbread guarantees it is welcome at any morning or afternoon tea" or served with some desserts such as my Passionfruit Flummery, Fresh Fruit Fool or Soft Fruit Fool. I have posted this recipe to accompany those three recipes. All have been posted for the 2005 Zaar World Tour, and have been adapted from recipes in the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.
Provided by bluemoon downunder
Categories Dessert
Time 50m
Yield 2 18-20cm moulded shortbreads, 16 petticoat shortbre
Number Of Ingredients 5
Steps:
- Sift the flour, caster sugar and rice flour or semolina into a mixing bowl, add the cubed butter and rub it with your fingertips until the mixture clings together in heavy lumps. Gather the dough into a ball and then knead it on a lightly floured surface until smooth. Proceed according to how you want the finished shortbread to be shaped.
- Moulded Shortbread: Lightly sprinkle an 18-20cm diameter shortbread mould with flour, cut the dough in half, roll out each piece to a round, a little smaller than the mould and press, smooth side down, into the mould to fir it exactly. Carefully turn the dough out onto a flat baking tray. The mixture can also be shaped in small moulds to produce biscuit-sized shortbreads.
- Petticoat Tails: Cut the dough in half and roll out onto two rounds each 18-20cm in diametre. Flute the edges with your fingers, then prick them all over with a fork. Alternatively, fir the two rounds into two fluted tins and prick well.
- Shortbread Fingers: Press the dough into a shallow, 28x18 cm tin, smooth with a palette knife, then prick weell with a fork.
- Having prepared the dough according to the shape chosen, chill it in the refrigerator for 1 hour and pre-heat the oven to 160ºC. Bake the moulded shortbread and petticoat tails for 20-25 minutes and fingers for 25-30 minutes, or until cooked through but not browned.
- Remove from the oven and leave to cool and firm up for 5 minutes. Loosen the moulded shortbread and petticoat tails from the baking tray with a palette knife. Mark the petticoat tails into triangles. Cut the fingers into 20 equal pieces while still in the tin. Sprinkle generously with caster sugar.
- After 15 minutes, transfer the petticoat tails and moulded shortbread to wire racks to cool completely. Leave the shortbread fingers in the tin until cold.
- The shortbread will keep well if stored in an airtight container.
Nutrition Facts : Calories 1754.8, Fat 103.3, SaturatedFat 64.5, Cholesterol 268.8, Sodium 16.9, Carbohydrate 190.4, Fiber 4.8, Sugar 50.5, Protein 18.8
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