Pecan Fingers Puckle Warts Recipes

PECAN FINGERS (PUCKLE WARTS)

Steps:

• Sift together flour and salt.
• Beat together butter, honey, and vanilla with an electric mixer until creamy. Mix in flour mixture at low speed just until blended, then stir in pecans. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 2 hours.
• Preheat oven to 300°F.
• Roll 1 1/2-inch balls of dough into 2- by 1/2-inch logs.
• Arrange cookies 1 inch apart on greased baking sheets.
• Bake cookies in batches in middle of oven until golden, 30 to 35 minutes, then roll in confectioners sugar while still warm. Transfer to a rack and cool, then reroll in confectioners sugar.

PECAN FINGERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. , Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

OVEN BAKED PECAN-CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
• In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
• In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
• Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

PECAN FINGER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter, add the sugar and blend together. Add remaining ingredients, mixing well.
• Chill dough for about 10 minutes to make it easier to handle.
• Shape into small finger shaped logs and bake at 350 degrees F for 10 to 15 minutes or until lightly browned.
• May also bend and shape dough into a crescent shape for Crescent Cookies or Cocoons, or roll into a ball for Snowball Cookies.
• Let cool slightly so that you can handle them but while still warm, roll in the extra powdered sugar to coat; re-roll in the powdered sugar several times if desired. I usually roll mine two or three times.
• Set aside to cool completely before storing.

GRANDMA BEA'S PECAN FINGERS

Steps:

• Preheat oven to 350 degrees farenheit.
• Beat butter and sugar together, in bowl, until creamy and fluffy.
• Gradually add the flour until well mixed in, then salt, vanilla and pecans.
• Shape level teaspoons of dough into 2-inch-long fingers.
• Place on ungreased cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool before eating.