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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)

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4724 Calories from Fat 2410

% Daily Value*

Total Fat 279 g428.8%

Saturated Fat 123.5 g617.5%

Trans Fat 0 g

Cholesterol 487.7 mg162.6%

Sodium 33.5 mg1.4%

Total Carbohydrates 522 g174.1%

Dietary Fiber 11.7 g47%

Sugars 309 g

Protein 46 g92.5%

Vitamin A 114.1% Vitamin C 1.8%

Calcium 11.5% Iron 106.2%

*Based on a 2000 Calorie diet

Pinon Fingers Recipe