Makes about 40. Recipe is provided by Jane Hall Harmon, who says, “Mrs. Floyd (Adele) Williamson’s recipe is in the very, very old ‘Trinity Treats’ cookbook, Trinity Episcopal Church, I believe. Her cook, Fammie, made these for our piano recitals, served with punch.” The cookies freeze well.
1 cup soft butter
4 heaping tbls. confectioners’ sugar
2 cups flour
Pinch of salt
11/2 cups chopped pecans
1 tsp. vanilla
Additional confectioners’ sugar
1. Cream butter and sugar together. Add flour and salt; mix well. Add nuts and vanilla; mix well.
2. Shape into tiny finger-shaped rolls. Bake in a preheated 325-degree oven for about 22 minutes. They should not be brown on the bottom, just a very light toast color.
3. Remove from cookie sheet and place on cooling rack. Sprinkle with confectioners’ sugar while still warm.
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