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Angel Fingers

 

.
104

Yield

12

servings

Prep

25

min

Cook

15

min

Ready

40

min

Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

½ cup butter, unsalted
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup cake flour
½ cup pistachio nuts
½ cup all-purpose flour
½ cup powdered sugar

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

 

* not incl. in nutrient facts

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Comments

Nice

about 2 years ago

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 18550% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 2mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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