Baking My Way: Pillsbury Melt-away Butter Fingers

I feeling that baking itch; that “I feel like baking” feeling so I got out my book and picked this. I also used oil in this one, instead of butter, because I was out, and I was a little worried because usually this type of baking has that strong buttery flavor. But I thought what the heck, you never know till you try and although I used more oil then the conversion chart says (I just went based off what I knew the dough should look like) they turned out really well. They practically melt in your hand on the way to your mouth!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


INGREDIENTS
2 cups flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 cup butter or margarine
1 cup finely chopped walnuts
1 teaspoon vanilla
1/4 cup powdered sugar


DIRECTIONS
Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough. Using about 1 tablespoonful dough for each, shape into 2 1/2-inch fingers. Place on ungreased cookie sheets.

Bake at 400°F. for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets. Carefully roll in 1/4 cup powdered sugar; cool.


Variations for your pleasure:

NUTTY CHOCOLATE BUTTER FINGERS:
Omit walnuts. Shape and bake dough as directed above. Do not roll in powdered sugar. In small saucepan over very low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon margarine or butter; cool slightly. Dip ends of cookies into chocolate mixture, then into 1/2 cup finely chopped pistachio nuts. Let stand until set. 3 1/2 dozen cookies.

CHOCOLATE CHIP BUTTERBALLS:
Prepare dough as directed above, substituting 1 cup miniature semi-sweet chocolate chips for walnuts. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325°F. for 14 to 17 minutes or until firm to the touch but not brown. DO NOT OVERBAKE. Immediately remove from cookie sheets. Roll in powdered sugar; cool. 3 1/2 dozen cookies.

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