Angel Fingers
Submitted by Carolyn
Delicate butter cookies studded with ground pistachios, shaped into little fingers, and dusted with powdered sugar for melt-in-your-mouth holiday treats.
YIELD
12 servingsPREP
25 minCOOK
15 minREADY
40 minThese cookies are basically edible clouds: tender, buttery shortbread barely held together by cake flour and finely ground pistachios (or pecans), shaped into tiny finger-length logs.
A quick chill firms up the dough so it holds its shape during baking, emerging pale golden and fragile.
Dust them with powdered sugar while still warm so it sticks and melts slightly, creating a delicate sweet coating that makes them irresistible on holiday cookie trays.
Kitchen Tips
- Chill before shaping: Fifteen minutes in the fridge makes the dough easier to roll without sticking to your hands.
- Dust hands lightly: Keep a sheet of wax paper with flour nearby to dust your hands between shaping cookies.
- Watch the baking time: These bake fast and should be pale golden only around the edges (overbaking makes them dry).
- Sugar while warm: Dusting cookies right out of the oven creates the best coating (the warmth helps sugar adhere).
Variations
- Use pecans: Swap pistachios for finely ground pecans for a more traditional flavor.
- Add almond extract: Replace vanilla with almond extract for a nutty twist.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Cream butter with elec. mixer. Add confect. sugar and beat until well mixed.
Beat in vanilla, then add cake flour and ground nuts and mix well.
Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up.
Divide dough in half and cut each half into 12 pieces.
Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie.
Form dough into little rolls, about 1½ inches long and ½ inch in diameter.
Place cookies on ungreased baking sheets about 1½ inches apart.
Bake in middle of oven for about 13 minutes or until pale golden around edges.
Tranfer to racks set over wax paper and dust them with confectioner’s sugar while still warm.
Cool cookies completely; then store in airtight containers.25
Comments
Nice