Melt Away Butter Fingers

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

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  • prep time 45 min
  • total time 45 min
  • ingredients 7
  • servings 42
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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