1 cup finely ground pecans (pecan meal) or finely chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons cornstarch (optional)
Instructions
In a large bowl, beat the softened butter with both sugars on medium speed until light and fluffy, about 2–3 minutes. The mixture should look pale and feel airy to the touch. Add vanilla and mix to combine.
Stir in the flour, pecan meal, salt, and cornstarch, if using. Mix until the dough just comes together and forms a cohesive ball. If it seems dry, add 1–2 tablespoons cold water, one at a time, until it holds together.
Shape the dough into a log about 2 inches in diameter or press into a 9×3-inch rectangle. Wrap and chill in the refrigerator for 30–60 minutes until firm enough to slice or cut into fingers.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment for easy releasing. Slice the log into finger-sized sticks about 2 inches long and 1/2 inch wide, or cut the rectangle into long, slender pieces.
Place cookies on the prepared sheets, spacing them about 1 inch apart. Bake for 12–15 minutes, or until the edges are pale golden and the centers look set. The tops should not brown too much—these are meant to be delicate and refined in texture.
Cool the cookies on a wire rack for 10 minutes, then transfer to the rack to cool completely. Optional: drizzle with a light vanilla glaze or dust with powdered sugar before serving for a polished finish.
Notes
On a quiet afternoon, I wanted something both cozy and a little fancy—cookies you can dunk, share, and snap a few quick photos of for the feed. These pecan fingers hit that sweet spot: a delicate crumb with toasty pecans and a buttery aroma that fills the kitchen the moment the dough comes together.
