Pecan Fingers Recipes

Steps:

• Preheat oven to 350 degrees farenheit.
• Beat butter and sugar together, in bowl, until creamy and fluffy.
• Gradually add the flour until well mixed in, then salt, vanilla and pecans.
• Shape level teaspoons of dough into 2-inch-long fingers.
• Place on ungreased cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool before eating.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. , Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
• In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
• In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
• Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

Steps:

• Peheat oven to 375*.
• Combine Bisquick, butter, pecans sugar & vanilla in a medium size mixing bowl.
• Add water & stir vigorously with a fork until dough forms a ball & cleans the bowl.
• Shape dough into 24- 2 !/2" long fingers.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes at 375*.
• While still warm roll each finger in granulated sugar.
• Makes 2 dozen cookies.

Steps:

• Stir together goat cheese, cream cheese, pecans, and parsley.
• Spread on 7 bread slices.
• Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices.
• Remove crusts; cut into desired shapes. Serve!

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

Steps:

• Sift together flour and salt.
• Beat together butter, honey, and vanilla with an electric mixer until creamy. Mix in flour mixture at low speed just until blended, then stir in pecans. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 2 hours.
• Preheat oven to 300°F.
• Roll 1 1/2-inch balls of dough into 2- by 1/2-inch logs.
• Arrange cookies 1 inch apart on greased baking sheets.
• Bake cookies in batches in middle of oven until golden, 30 to 35 minutes, then roll in confectioners sugar while still warm. Transfer to a rack and cool, then reroll in confectioners sugar.

Steps:

• Cream the butter and add the flour and salt, sugar and vanilla.
• Add the pecans or other nuts, and mix well.
• Wrap the dough in waxed paper and chill it until firm.
• Divide the dough into 64 equal parts. Roll each part into finger or crescent-shaped lengths and place on a parchment-lined baking sheet.
• Bake at 325°F for about 10 minutes. They should be firm, but not browned.
• Sift the icing sugar into a wide, shallow bowl. Roll the cookies in the sugar while they are still warm.
• Let the cookies cool, and store them in a covered tin. They are best when they have aged for several days.

Steps:

• Cream the flour, butter, and sugar together. Add chopped nuts.
• Drop by teaspoon on cookie sheet.
• Bake at 325°F for 25 to 30 minutes. Roll in powdered sugar while hot.