I would say about 99% of every thing I make is influenced by my dad. When I struggle to find inspiration in the kitchen, my thoughts turn to “What would dad like?” and my problem is solved. Over the weekend, I wanted to make 2 new cookies before heading back to my apartment for another busy week at work. I didn’t have a lot of time so I asked my dad what his favorite cookie would be. Something with nuts and chocolate, but not a chocolate cookie. My solution: Chocolate Pecan Fingers. These are easy to make and look elegant. Perfect for the Holidays.
Lovely. I hope my parents enjoy them! This recipe is a basic shortbread recipe with the addition of pecans…and CHOCOLATE of course! Let’s get cookin’!First things first. Preheat your oven to 325 and toast 1/2 cup pecans for about 6 minutes until fragrent. Allow to cool completely and then chop into a million pieces.
Whisk together 1 cup flour, 1/2 tsp baking powder, 1/4 tsp salt.
Beat 1 stick (1/2 cup) room temperature butter and 1/3 cup sugar until light and fluffy.
Add 1 tsp vanilla and almost all of the pecans, reserving a few TBS for dusting. Add dry ingredients until combined making sure not to over mix.
Shape into “fingers” and bake for 20 minutes until golden around the edges. Cool completely on a wire baking rack.
While these were cooling, I melted about 2 oz dark chocolate with 1/2 TBS of butter. Once the cookies were cool, I dipped them in and gave them a little pecan dust for prettiness.
Chocolate Pecan Fingers
(Makes about 20 cookies)
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter, room temperature
- 1/3 cup sugar
- 1 tsp vanilla
- 1/2 cup pecans, toasted and finely chopped
- 2 oz chocolate; 1/2 TBS butter
- Pre-heat oven to 325 and toast pecans.
- Whisk together flour, baking powder and salt.
- Beat butter and sugar until light and fluffy.
- Add vanilla and pecans.
- Add dry ingredients until just combined.
- Shape into fingers and bake about 20 minutes until golden. Cool completely on a wire rack.
- Melt chocolate with butter and dip cookies in. Dust with pecans and cool on parchment.
Holiday Cookie 1: Pistachio and Cherry Mexican Wedding Cakes
Holiday Cookie 2: Vanilla Almond Biscotti Dipped in Chocolate
Holiday Cookie 3: Chocolate Covered Sable and Orange Curd Sandwiches
Holiday Cookie 4: Hazlenut Linzer Cookie with Blackberry Jam
Happy Holidays,
Nora
[...] cookies (see chocolate dipped sable cookies with orange curd, chocolate dipped almond biscotti, chocolate pecan fingers,), however; somethings like cakes and truffles need ganache. Ganache is essentially heavy cream, [...]
[...] Holiday Cookie 5: Chocolate-Pecan Fingers [...]
These are fantastic! Thanks, Nora.