> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/excellent-pecan-fingers/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Pecan Fingers

Small butter and honey cookies with chopped pecans that I roll in powdered sugar while still warm and keep in a tin for two weeks.

## What you need

### Dough

- 7 oz butter, at room temperature
- ¼ cup honey
- 2 cups all-purpose flour, sifted (250 g)
- ½ tsp salt
- 1 cup chopped pecans
- 1–2 tsp vanilla extract [optional]

### Coating

- 1 cup powdered sugar

## How I make it

### Dough

1. Beat the butter and honey in a stand mixer bowl until the butter turns a little paler.
2. Add the flour, salt (and the vanilla, if using) and mix on low for about 2 minutes, until a uniform dough forms.
3. Add the pecans and stir with a wooden spoon so they spread evenly through the dough.
4. Gather the dough into a ball, wrap in plastic wrap and refrigerate for 2 hours.

### Shaping and baking

1. Preheat the oven to 300°F (150°C). Grease a baking sheet or line it with parchment paper.
2. Pinch off pieces about ⅝ inch (1.5 cm) across, roll each into a ball, then stretch into a small finger.
3. Arrange on the sheet ¾ inch (2 cm) apart and bake for 30-35 minutes, until golden.

### Coating

1. Put the powdered sugar in a shallow bowl and roll the cookies in it while they're still warm.
2. Let cool, then dust with the remaining powdered sugar through a sieve.
3. Store in an airtight container for up to about 2 weeks.

Source: https://chefef.com/en-us/recipes/excellent-pecan-fingers/