Nutty Fingers Recipes

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NUTTY CHICKEN FINGERS



Nutty Chicken Fingers image

Please both your adult palate and your inner kid with homemade chicken strips. A crunchy pecan coating makes them stand out and doesn't require a lot of ingredients. Keep things easy by using prepared sauces for dipping-or have fun creating your own! -Beba Cates, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup finely chopped pecans
1/3 cup crushed cornflakes
1 tablespoon dried parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons 2% milk
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips

Steps:

  • Preheat oven to 400°. In a shallow bowl, combine the first 5 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. , Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, until juices run clear, 12-15 minutes.

Nutrition Facts : Calories 436 calories, Fat 24g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 346mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.

CRUNCHY NUTTY FINGERS COOKIES



Crunchy Nutty Fingers Cookies image

Snowball cookies, Nutty Fingers, Russian Tea cookies are all very similar cookies to these incredibly easy and flaky cookies. My 7 year old daughter made these, so that should tell ya that these are that easy!

Provided by Alyona's Cooking

Time 25m

Number Of Ingredients 5

2 sticks of margarine (recommend 1 stick of butter and 1 stick of margarine)
1/4 cup powdered sugar
1 tsp vanilla (or 1/2 tsp of vanilla sugar)
1 1/2 cups flour
1 cup chopped nuts (pecans)

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.

NUTTY FINGERS



Nutty Fingers image

These classic Christmas cookie has stood the test of time. The recipe makes a nice-sized batch, which gets you in and out of the kitchen. -Elsie Hendrickson, Hays, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 7

1/2 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans
Additional confectioners' sugar

Steps:

  • In a small bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in pecans. Shape tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 9-11 minutes or until edges are lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 187 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 127mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

HOMEMADE LADY FINGERS



Homemade Lady Fingers image

Provided by Food Network

Categories     dessert

Yield 24 ladyfingers

Number Of Ingredients 8

2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
powdered sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

NUTTY FINGERS



Nutty Fingers image

My grandmother gave me this recipe. I made it for my husbands family get together. Ever since then I have been asked to make this every time we have a family reunion or holiday.

Provided by Nichole22333

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 5

1 cup butter
1/4 cup powdered sugar
2 cups all-purpose flour
2 tablespoons vanilla extract
1 1/3 cups chopped pecans

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!

Nutrition Facts : Calories 186.7, Fat 14.6, SaturatedFat 6.3, Cholesterol 24.4, Sodium 65.8, Carbohydrate 12.2, Fiber 1, Sugar 2, Protein 2

BUTTERY FINGERS



Buttery Fingers image

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 4

3 cups candy corn
1 cup peanut butter
1/2 cup roasted peanuts, finely ground in a food processor
2 cups milk chocolate chips, or chocolate melting wafers

Steps:

  • Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
  • Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
  • Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

DATE AND NUT FINGERS



Date and Nut Fingers image

A fabulous meringue cookie from an old 1940's Better Homes and Gardens cookbook. These are so light and airy, yet with a touch of chewy texture from the dates and nuts. They are a rich combination of flavors while the only fat in them is from the nuts! They are a must during the holidays. Note, these are best made when it's not humid.

Provided by Soozzee

Categories     Drop Cookies

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 7

1/4 teaspoon salt
3 egg whites, room temp
1 3/4 cups powdered sugar
1 tablespoon flour
2 cups pecans or 2 cups walnuts, chopped and lightly toasted
1 cup dates, chopped see note*
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300ºF, place rack in center of oven.
  • Line baking sheet with parchment paper.
  • Combine and sift together powdered sugar and flour into a small bowl; set aside.
  • Add one tablespoon of sugar flour mixture to chopped dates and toss to coat. Use a little more (only if needed) to keep them from being too sticky.
  • *Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
  • Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
  • Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
  • Gently fold in nuts, dates and vanilla extract.
  • Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
  • Shape into fingers, if desired, or leave in mounds.
  • Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
  • Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
  • When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
  • Store in an airtight container; use waxed paper between layers.

Nutrition Facts : Calories 121.5, Fat 6.6, SaturatedFat 0.6, Sodium 31.3, Carbohydrate 15.8, Fiber 1.5, Sugar 13.7, Protein 1.5

LADYFINGERS



Ladyfingers image

To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.

Provided by Roxanne Shepphird

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 4

4 eggs, separated
⅔ cup white sugar
⅞ cup all-purpose flour
½ teaspoon baking powder

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
  • Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
  • Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Nutrition Facts : Calories 25 calories, Carbohydrate 4.6 g, Cholesterol 15.5 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 11 mg, Sugar 2.8 g

WONDERFUL ALMOND FINGERS



Wonderful Almond Fingers image

I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way).

Provided by Courtney

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 40m

Yield 60

Number Of Ingredients 12

1 cup unsalted butter, softened
1 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
6 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons butter
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
  • Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
  • Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
  • In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.

Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.6 g, Cholesterol 15.7 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 20.3 mg, Sugar 4.8 g

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