Angel Fingers Cookie Recipe
1/2 C. unsalted butter - no substitutes
3 T. confectioner's sugar
1 t. vanilla extract
1 C. cake flour - sifted
1/2 C. pistachio nuts or pecans (ground)
1/2 C. all-purpose flour
1/2 C. confectioner's sugar
Preheat oven to 350ºF.
Cream butter with electric mixer. Add confectioners 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 refrigerate 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 1 1/2 inches long and 1/2 inch in diameter.
Place cookies on ungreased baking sheets about 1 1/2 inches apart. Bake in middle of oven for about 13 minutes or until pale golden around edges. Transfer to racks set over wax paper and dust them with confectioner's sugar while still warm. Cool cookies completely; then store in airtight containers.
Source: The Christmas Cookie Book
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