We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Melt Away Butter Fingers

(0)
  0 reviews
  • 45 min prep time
  • 45 min total time
  • 7 ingredients
  • 42 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

This popular cookie can be shaped into balls or crescents, too.

Ingredients

2
cups All Purpose or Unbleached Flour
1/2
cup powdered sugar
1/8
teaspoon salt
1
cup butter or margarine
1
cup finely chopped walnuts
1
teaspoon vanilla
1/4
cup powdered sugar

Steps

  • 1 Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough. Using about 1 tablespoonful dough for each, shape into 2 1/2-inch fingers. Place on ungreased cookie sheets.
  • 2 Bake at 400°F. for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets. Carefully roll in 1/4 cup powdered sugar; cool.
  • 1 Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough. Using about 1 tablespoonful dough for each, shape into 2 1/2-inch fingers. Place on ungreased cookie sheets.
  • 2 Bake at 400°F. for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets. Carefully roll in 1/4 cup powdered sugar; cool.

Expert Tips

NUTTY CHOCOLATE BUTTER FINGERS: Omit walnuts. Shape and bake dough as directed above. Do not roll in powdered sugar. In small saucepan over very low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon margarine or butter; cool slightly. Dip ends of cookies into chocolate mixture, then into 1/2 cup finely chopped pistachio nuts. Let stand until set. 3 1/2 dozen cookies. CHOCOLATE CHIP BUTTERBALLS: Prepare dough as directed above, substituting 1 cup miniature semi-sweet chocolate chips for walnuts. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325°F. for 14 to 17 minutes or until firm to the touch but not brown. DO NOT OVERBAKE. Immediately remove from cookie sheets. Roll in powdered sugar; cool. 3 1/2 dozen cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
12mg
4%
Sodium
50mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved