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Recipe Name: Pecan Fingers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 72

Ingredients:
2 Cup(s) Sifted all-purpose flour
1/4 Teaspoon(s) Salt
1 Cup(s) Butter or margarine
softened
1/4 Cup(s) Confectioner's sugar, Confectioner's sugar
1 Teaspoon(s) Vanilla extract
1 Tablespoon(s) Water
2 Cup(s) Finely ground pecans
Directions:
Sift together flour and salt. Work butter in a bowl until creamy;
addthe 1/4 cup sugar and beat until well blended. Add vanilla and water
andbeat well. Gradually add sifted dry ingredients, beating well after
eachaddition. Stir in nuts. Chill at least 1 hour. Heat oven to 250
degrees.Grease cookie sheets lightly with unsalted shortening. Form
teaspoonfulsof dough into cylinders about 2 inches by 1/2 inch. Place
on preparedcookie sheets about 1-1/2 inches apart. Bake 1 hour, or
until lightlybrowned. Roll cookies in confectioner's sugar while still
warm, andagain in sugar when cooled. Makes about 6 dozen.FROM FLORENCE
PEKAR,REDBOOK, DEC 1972, "THE GREATCHRISTMAS COOKIE-SWAP COOKBOOK"From
a collection of my mother's (Judy Hosey) recipe box which containedlots
of her favorite recipes, clippings, etc. Downloaded from Glen's
MMRecipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 56
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 6.8mg
Sodium: 8.5mg
Potassium: 17mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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