Finnish Fingers
Yield
2 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
or margarine |
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
separated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | x |
pearl sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
or margarine |
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
separated |
|
| 2.5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 1 | x |
pearl sugar
|
* |
Directions
Beat butter until creamy, then beat in sugar and egg yolk.
Add vanilla.
Gradually work in flour to form dough.
Chill. Roll dough out into long ropes about ½ inch in diameter.
Brush ropes with lightly beaten egg white, then cut into 2½ inch lengths.
Dip each in pearl sugar to coat.
Place on greased baking sheets and bake at 350℉ (180℃) F 15 to 20 minutes.
