Melt Away Butter Fingers

  • Prep 45 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
12mg
4%
Sodium
50mg
2%
Potassium
20mg
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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