Nut Fingers/Good Housekeeping
Yield
6 dozenPrep
20 minCook
15 minReady
35 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 | x |
sugar
confectioner's |
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornstarch
|
|
| ½ | cup |
walnuts
toasted, finely chopped |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 1 | x |
sugar
confectioner's |
*
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
cornstarch
|
|
| 118 | ml |
walnuts
toasted, finely chopped |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
In large bowl, with mixer at low speed, beat margarine or butter and 1 cup confectioners' sugar just until blended.
Increase speed to high; beat until light and fluffy.
Stir in flour and remaining ingredients. If necessary, with hand, knead mixture in bowl until it forms a ball.
Preheat oven to 325℉ (160℃).
Roll 1 level tablespoon dough into 6 inch-long rope; cut rope crosswise in half.
Repeat with remaining dough and place on ungreased large cookie sheets about 1 inch apart.
Bake cookies 15 minutes or until edges begin to brown.
With pancake turner, remove cookies to wire racks to cool.
Sprinkle cookies with 2 tablespoons confectioners sugar.
Makes about 6 dozen cookies.
