8 pecan fingers cookie recipes

Founder and Chairman of the Board of the Brownberry Ovens, Inc.. Catherine Clark is actively involved on a full-time basis developing new ideas and new products… Her interest in all good food centers on foods too good to lose from our American Heritage in our current enthusiasm for quick-and-easy, ready-mix. eat-and-run nourishment. These made-from-scratch recipes that she is sharing were collected or developed originally for her own family and friend’s use.

Catherine Clark would stake her reputation that a nationwide poll would unify us all as lovers of a delicacy known as “Pecan Fingers.” If a tasting panel would offer Chocolate Chips, Brownies, Oatmeal, Danish, Fig Newtons, Oreos and Pecan Fingers, she believes the last named would win hands down.

Why? First, pecans. No flavor can beat them in the hearts and taste buds of the American public. What sweetness there is comes from powdered sugar in which the cookie is rolled after baking. This reaches the tongue first for the pleasure of it, only to be followed by the relief of finding the center coming through loud and clear as toasted pecans.

Crisp and rich in shortening or butter, Pecan Fingers will keep for days — that is, if you can keep your fingers out of the jar. It’s still best, because of the butter content, to store them in the fridge. And there’s a side benefit — if you don’t see them every time you turn around, they’ll last longer.

Pecan Fingers cookie recipe (1977)

Ingredients

1/2 lb. butter
6 tablespoons powdered sugar
2 cups sifted all-purpose flour
2 cups pecans, chopped or ground
2 tsp vanilla
2 tablespoons water

Instructions

Cream flour and butter. Add the balance. With a spoon, take walnut-sized pieces; roll into a ball between hands. then back and forth on the counter with one hand to form finger shape. Bake at 325 degrees for 10-15 minutes until very lightly colored. Cool; roll in powdered sugar. Yield: 4-5 dozen.