Pecan Fingers (like Kipferl)

There are a number of variations on this buttery shortbread type cookie; a Christmas classic. The nuts are variable. I have used hazelnuts and almonds as well, and a combination of a couple different nuts can be very good. I adopted this recipe as a Recipezaar orphan, and made some changes to it to conform with how I make these.

• Ready In: 1 hr 30 mins
• Serves: 64

Ingredients

• 1  cup  softened unsalted butter
• 1 2⁄3 cups  soft unbleached flour
• 1  pinch salt
• 1⁄2 cup sugar
• 1  teaspoon vanilla
• 2  cups pecans, finely chopped
• 3⁄4 cup powdered sugar (to roll)

Directions

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