Pecan Fingers Like Kipferl Food

PECAN FINGER COOKIES

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• Cream butter and sugars until light and fluffy; about 3-5 minutes.
• Mix in vanilla extract and salt.
• Slowly mix in flour just until combined. Wipe down the sides of the bowl with a spatula. Turn up mixer to high and mix for 30 seconds.
• Mix in pecans until combined.
• Scrape down the sides and bottom of the mixing bowl with a spatula.
• Scoop 1 tbsp cookie dough and roll dough into a 3-inch long finger by 2-inches wide. Space 1½ inches apart on cookie sheet.
• Bake in oven for 16-20 minutes.
• Allow to cool slightly then transfer to a cooling rack.
• Once completely cool roll in a bowl of powdered sugar, slightly pressing the sugar into the finger.

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.

VANILLEKIPFERL

Steps:

• Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar together in a bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
• Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
• Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to the sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the baking sheets.
• Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
• Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

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.

PECAN KIPFERL CRESCENT CHRISTMAS COOKIES

Steps:

• 1. If you have a processor, finely grind nuts with 1/4 cup sugar. I don't so I buy it already ground.
• 2. In a bowl, on low. beat butter until creamy. Add 1/2 cup of sugar; beat until fluffy. Beat in nut mixture and vanilla. If you bought your nuts already ground add the additional 1/4 cup sugar you would have used to grind the nuts in processor.
• 3. Beat in flour, then salt. Chill 1 hour.
• 4. Preheat oven to 350. With floured hands, roll level 1 1/2 tsp dough into 3" ropes; shape into crescents. Place 2 inches apart on ungreased baking sheet.
• 5. Bake 12-14 minutes or until lightly bowned on bottoms and edges. Transfer to racks. Let stand until warm.
• 6. Sift remaining sugar onto plate. Roll warm cookies in sugar. You must brush the sugar off one end to dip into chocolate. Place on wax paper to set. They are great with just the powdered sugar.
• 7. Makes about 5 dozen.
• 8. Picture is from Google images.

UTTERLY BUTTERY SHORTBREAD (FROM THE COOKIE BOOK)

Steps:

• Mix ingredients and roll out into 1/8 inch thick. Cut as desired and bake at 400° for 10-12 minutes on a cookie sheet lined with parchment paper. Cool on wire racks.

VANILLA HEARTS

Steps:

• Preheat the oven to 180 °C.
• Sift flour into a big bowl.
• Cut butter into small pieces. Using your fingers work the butter into the flour until a crumbly dough has formed.
• Add sugar and vanilla essence and knead well (it takes some minutes until the dough has the right consistency).
• Roll out the dough (it is supposed to be very thick-approx. 2-3 cm) and cut out hearts.
• Place on a lined baking sheet and bake for 10-15 minutes.
• Let cool and store in an air-tight box.

WHIPPED HONEY BUTTER WITH VARIETIES!

Steps:

• Whip butter with mixer until fluffy.
• Gradually add in honey and mix until well blended.
• Chill until ready to use.
• VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
• ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
• LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.

PECAN FINGERS

Steps:

• Peheat oven to 375*.
• Combine Bisquick, butter, pecans sugar & vanilla in a medium size mixing bowl.
• Add water & stir vigorously with a fork until dough forms a ball & cleans the bowl.
• Shape dough into 24- 2 !/2" long fingers.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes at 375*.
• While still warm roll each finger in granulated sugar.
• Makes 2 dozen cookies.

HOLIDAY KIPFERL COOKIE

Steps:

• Pulse almonds in a food processor until finely ground. Add flour, granulated sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks and water. Add to almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. Divide dough into fourths. On a lightly floured surface, roll each portion into an 8-in. circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up wedges from the wide end; place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake until lightly browned, 12-15 minutes. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar. Store in an airtight container.

TOASTED HAZELNUTS

Steps:

• Preheat oven to 350 degrees F.
• Spread the nuts out on a metal baking pan or a large sheet pan with ridges.
• Bake for 10-12 minutes or until they are very hot and fragrant.
• Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction.
• Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present.
• Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin.
• Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.