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Pinon Fingers

the.instructor's picture
  Butter/1/2 pound, margarine 1⁄2 Pound, at room temperature (1 cup)
  Powdered sugar 2 1⁄2 Cup (40 tbs)
  Vanilla 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Pine nuts 1 Cup (16 tbs)

In a bowl, beat butter, 1/4 cup of the sugar, and vanilla until creamy.
Stir in flour and pine nuts until well mixed.
Pinch off about 2-tablespoon portions of dough; on a lightly floured board, roll each portion into a rope about 1/2 inch thick.
Cut rope into 2-inch lengths.
Place pieces of dough side by side, about 1 inch apart, on ungreased 12- by 15-inch baking sheets.
Bake in a 275° oven until edges are tinged light golden brown, 25 to 30 minutes.
Switch positions of baking sheets halfway through baking.
While cookies are still warm and on baking sheets, evenly sift remaining 2 cups sugar over them; let cool.
If made ahead, store airtight at room temperature for up to 1 week (freeze for longer storage)

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Pinon Fingers Recipe