Buttery Pecan Finger Cookies🍰 Dessert
These classic pecan-studded treats feature nuts ground to a fine texture throughout the dough and are generously dusted with confectioners' sugar.
By Priya Patel, Recipe Curator
There is something deeply satisfying about pulling a tray of freshly baked cookies from the oven, and this recipe delivers exactly that kind of moment. Buttery Pecan Finger Cookies strikes the perfect balance between indulgent flavor and approachable technique, making it an ideal choice for both casual afternoon baking and special occasions alike.
Bring your butter and eggs to room temperature before you start. Cold ingredients do not emulsify properly and can result in a lumpy batter that bakes unevenly.
Store leftovers in an airtight container — if there are any. This recipe also freezes well, so consider making a double batch when you have the time. It makes a thoughtful homemade gift, too.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup powdered sugar, plus extra for covering cookies
- 1 tsp vanilla
- 1 tbsp water
- 1 tsp sea salt
- 2 cups all-purpose flour
- 2 1/2 cups pecans, coarsely ground
Nutrition (Per 48 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Cream together sugars and butter.
- Add the vanilla and water. Mix.
- Add the flour, nuts, and salt. Mix until combined.
- Cover the dough or wrap in plastic. Set in the fridge for a few hours.
- Preheat the oven to 250°F. Shape the dough into the desired shape - fingers, crescents or balls. Place on a parchment-lined or (ungreased) cookie sheet.
- Bake for 40-50 minutes, until lightly golden brown.
- Set on a baking rack to cool slightly.
- Roll warm cookies in extra powdered sugar.
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