"When I was growing up, my mother would bake at least 20 different kinds of cookies each Christmas, but this is one of our favorites," writes Helen McKnight of Grosse Pointe Farms, Michigan. "My father gave the cookie its name, which he said meant 'pecan fingers' in some foreign language. The name stuck, and I still smile when I make them."
Recipe information
Yield
Makes 5 dozen
Ingredients
Preparation
Step 1
Sift together flour and salt.
Step 2
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.
Step 3
Preheat oven to 300°F.
Step 4
Roll 1 1/2-inch balls of dough into 2- by 1/2-inch logs.
Step 5
Arrange cookies 1 inch apart on greased baking sheets.
Step 6
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.
