Butter Pecan Fingers
Butter Pecan Fingers are crispy, buttery cookies filled with chopped pecans and a hint of vanilla, perfect for nut lovers and holiday gatherings.
Ingredients
Instructions
- Cream sugar and oleo until well combined.
- Add self-rising flour, chopped pecans, and vanilla; mix thoroughly.
- Roll out the dough into finger-length and size pieces.
- Place the shaped dough on a lightly greased cookie sheet.
- Bake at 350°F (175°C) until brown, approximately 20 to 25 minutes.
- Dust the cookies with powdered sugar while hot.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar, which will add a hint of caramel. If you don't have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour. Ensure the oleo is softened to room temperature for easier creaming.
Serving Suggestions
These delightful cookies are perfect for afternoon tea or a holiday cookie platter. Serve them alongside a cup of coffee or tea for a lovely pairing. They also pair beautifully with Ma-Maw Black'S Blueberry Crunch as a dessert duo. For an extra indulgence, drizzle some melted chocolate over the cookies before serving.
Storage & Reheating
Store leftover Butter Pecan Fingers in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To reheat, simply warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes until they are crisp again.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Pecan Fingers contains roughly 467 calories, with 6g protein, 17g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of protein and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsalted butter instead of oleo?
Yes, you can substitute unsalted butter for oleo in this recipe. Just keep in mind that oleo generally has a slightly different texture, so your cookies may have a different consistency. Also, if using unsalted butter, you may want to add a pinch of salt to balance the flavors.
Can I make these cookies gluten-free?
Absolutely! You can replace the self-rising flour with a gluten-free all-purpose flour blend. Just ensure that your blend includes a leavening agent or add baking powder and salt as needed. The texture might vary slightly, but they should still turn out delicious.
How can I make these cookies sweeter?
If you prefer a sweeter cookie, you can increase the sugar to 3 tablespoons or even add a sprinkle of powdered sugar on top after baking. Another option is to incorporate mini chocolate chips, which will add sweetness and richness to each bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).