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Monday 8 August 2011

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.

7 comments:

  1. I will try these, they sound delicious. But I never really met a cookie I didn't like :)

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  2. These look very good! I love this kind of cookie and I love the variations you gave.

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  3. Yummy Looking cookies. Will try once the weather cools here and I turn the oven on.. I do get itchy to bake .

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  4. A rating of four sounds great for not even using butter. Glad you shared at Joy of Desserts, Amanda.

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  5. Oh my. I can't make these. Because I will eat them all and refuse to share. I know I will. Ooookay. I'll make them. You convinced me. ;) They sound amazing! Thank you for sharing.

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  6. These sound and look super yummy and we are featuring them on My Meatless Mondays. Visit with us and please bring more recipes for all the hungry foodies.

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Thanks for your comments and feedback! I enjoy reading each one :)

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