Title: Angel Fingers
Categories: Cookies
Yield: 24 servings
1/2 c Unsalted butter
3 tb Confectioner's sugar
1 ts Vanilla extract
1 c Cake flour; sifted
1/2 c Pistachio nuts or pecans;
- ground
1/2 c All-purpose flour
1/2 c Confectioner's sugar
Preheat oven to 350 F. Cream butter with electric mixer. Add
confectioner's sugar and beat until well mixed. Beat in vanilla,
then add cake flour and ground nuts and mix well. Cover dough with
wax paper and refrigerate for 15 minutes, or until it firms up.
Divide dough in half and cut each half into 12 pieces. Place some
flour on a sheet of wax paper and use it to dust your hands LIGHTLY
before shaping each cookie. Form dough into little rolls, about
1-1/2" long and 1/2" in diameter. Place cookies on ungreased baking
sheets about 1-1/2" apart. Bake in middle of oven for about
13 minutes or until pale golden around edges. Transfer to racks set
over wax paper and dust them with confectioner's sugar while still
warm. Cool cookies completely; then store in airtight containers.
Note: May substitute pecans for pistachios, but taste will not be
the same.
