Angel Fingers
.
Yield
12 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 45 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
cake flour
|
|
| 118 | ml |
pistachio nuts
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
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
