Homemade Pecan Fingers and M-M-M Cookies: Two Recipes Sure to Please Sweet Lovers!
Favorite Cookie Recipes
In other posts, I have shared many of our favorite cookie recipes. I have often baked an assortment of them to give out as early Christmas gifts each year. I package them up into decorative tins, such as the one featured at the top of this page. Everyone seems to enjoy homemade gifts such as this.
Many of my recipes come from older family members such as the old fashioned chocolate cookie that came from my grandma. Her chocolate cookie recipe predated the manufacture of chocolate chips! A delicious Christmas cookie recipe was given to me from a neighbor back in the 1960s. Others, such as a molasses sugar cookie is one that I remember my mother making when I was a child.
Now I will share two more favorites with you. Butter is a prime ingredient in both of these recipes, so any butter cookie lover should be interested in these variations.
My mother always included these rich cookies in her Christmas cookie assortment, and she baked many different kinds for us as we were growing up. These were my favorite childhood favorites, although my tastes have changed a bit as an adult, and I now have others as favorites.
Pecan Fingers are distinctive when mixed in with other cookies because of their unique color and shape. If you like plain butter cookies and if you want nuts in your cookies, you should like these! These pecan fingers are very easy to make.
- 1 cup butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon water
- 2 cups flour
- 1/4 teaspoon salt
- 2 cups ground pecans
- Extra powdered sugar for decorating the cookies after baking
1. Cream the butter and then add the sugar, vanilla, and water.
2. Next, add the flour, salt, and nuts.
3. Form into small finger-like rolls.
4. Place on an ungreased cookie sheet and bake at 250 degrees Fahrenheit for one hour.
5. After baking and while still warm roll in the extra powdered sugar.
Tip: After you finish rolling all of the cookies, you can sift the powdered sugar to remove any cookie bits that might have broken off during this process and save the remaining powdered sugar for other purposes.
After these are thoroughly cooled, store in closed containers. These are very delicate cookies, so handle with care.
This recipe makes about five dozen cookies.
M-M-M Good Cookies
This recipe is credited to Louise Cooke and is also very buttery in flavor as well as colorful.
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup chopped red maraschino cherries
- 1/2 cup sugar
- 2 cups flour
- 1/2 cup chopped pecans
1. Cream the butter and sugar.
2. Add the other ingredients mixing well after each addition.
3. Use a rounded teaspoon of dough and roll into a ball.
4. Put on an ungreased cookie sheet and flatten.
5. Bake at 375 degrees Fahrenheit for 15 to 18 minutes.
6. Let the cookies sit on the cookie sheets for a few minutes before removing to a wire rack to cool.
Note: If using a convection oven, the timing can be reduced to about 11 to 12 minutes.
These cookies freeze well.
This recipe makes about four dozen cookies.
My cookie baking is now complete for a while. Appreciative "oohs and aahs" are heard as we give away cookie tins filled with these homemade cookies as gifts.
If you are in the mood, you might wish to give these buttery scrumptious cookie recipes a try. They are great for the holidays and birthdays or anytime the cookie monsters in your house desire. Who knows? That cookie monster just might be you!
“Home is where heart is. Heart where cookie is. Math clear: home is cookie.”— Cookie Monster
Which of these cookies would you prefer baking and eating?
This recipe in the video also sounds and looks good!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2011 Peggy Woods