Crunchy Nutty Fingers Cookies Recipes

NUTTY FINGERS

Steps:

• Preheat oven to 300 degrees.
• Cream 2 sticks of butter.
• Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• Roll into a ball or lengthwise about the size of a finger.
• Bake on greased cookie sheet in preheated oven for 20-25 minute.
• Cool for 1 minute then roll in powdered sugar.
• Enjoy!

CRUNCHY NUTTY FINGERS COOKIES

Steps:

• Cream margarine; mix in sugar and vanilla then flour and nuts.
• Form cookies the size of a pinky finger and bake 20-25 minutes in a 350° oven, or until edges are brown.
• Cool and roll in powdered sugar (dredge them again for an extra layer of sugar if desired.)
• Note: Dough should be like tacky play-do but if too sticky add a tablespoon of flour until easier to handle.

GRANDMA BEA'S PECAN FINGERS

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.

NUTTY FINGERS

Steps:

• 1. Cream together butter, water, sugar and vanilla flavoring until smooth.
• 2. Fold in flour and pecans; mix well.
• 3. Pinch off small amounts of dough with your hands, shape into finger shape. Bake at 300 for 30 minutes, or until golden brown. Makes 36 to 48 cookies. Roll in powdered sugar while hot.

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.

CRUNCHY NUT BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
• Gradually add flour until well mixed.
• Add walnuts. You can substitute any nut you prefer.
• Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
• Bake cookies for about 12 minutes on a cookie sheet.
• Enjoy!

PECAN FINGERS

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.

CRISPY NUT COOKIES

Steps:

• Preheat oven to 169 deg C/325 deg F.
• Grease or spray a large cookie or swiss roll tin or use 2 smaller ones.
• Sift together the flour, cinnamon, baking soda and salt.
• Beat the eggs in a small bowl.
• Cream the butter and sugar until light.
• Add 4 tablespoons beaten egg plus the vanilla to the creamed mixture, and mix in well.
• Add the flour mixture and half the nuts, and mix well until a dough texture is achieved.
• Spread or pat the dough on to the greased tin(s) with your fingers.
• Paint over the leftover beaten egg, then sprinkle over the leftover nuts.
• Bake for 20 - 25 minutes in centre of oven.
• Cut into squares while still hot and then leave to cool completely in the pan.
• Keep these cookies in airtight containers.
• Depending on how large you cut the squares the recipe make 3 - 4 doz cookies.