For the second cookie in my countdown to Christmas, I bring you Pecan Fingers. I found this recipe years ago in my “Good Housekeeping Favorite Recipes: Brownies!” cookbook. It’s simple and really tasty.
I include some kind of shortbread cookie on my Christmas cookie platter every year because it’s important to have one cookie that’s easy to make and not time-consuming. I save the time-consuming part for the sugar cookie decorating. One of the most important pieces of advice I can offer to anyone who is in charge of doing all the Christmas baking is not to commit to cookies that all require extensive amounts of time to make and decorate. Don’t get overly ambitious — making a large amount of cookies is ambitious enough, no matter the type. To do a platter well, you need to choose what you want to spend time on, and what you want to keep simple and delicious. There’s a large variety of shortbread recipes out there to choose from. Shortbread is one of the easiest things to make, which is why I always choose at least one type for my platter.
When I think of shortbread, I tend to think of simple, buttery, and sometimes dry, plain cookies. These pecan fingers are pretty far from that. They are sweeter than your average shortbread, but overall have a warm flavor to them because of the pecans and brown sugar. I will likely bring these back to my assortment this year because my mouth is watering just thinking about them.
3/4 cup butter (1 1/2 sticks), softened
1/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup pecans, chopped
Preheat oven to 350 degrees F. In a large bowl, with a mixer at medium speed, beat butter, brown and granulated sugars, vanilla and salt until creamy, about 2 minutes. At low speed, gradually beat in flour until just evenly moistened. With hand, press dough together to form ball.
Divide dough in half. On half of an ungreased large cookie sheet, roll half of dough, covered with waxed paper, lengthwise into 12-inch by 5-inch rectangle. On same cookie sheet, repeat with remaining dough, 1 1/2 inches from first rectangle. With fork, prick dough at 1-inch intervals. Press tines of fork along long side of rectangles to form decorative edge. Sprinkle pecans evenly over rectangles; press gently to adhere.
Bake until edges are lightly browned, 20 to 25 minutes. While still warm, cut each rectangle crosswise into 12 finger-shaped cookies. Transfer fingers to wire rack to cool. Store in tightly covered container up to 1 week.