Angel Fingers Recipe



  1. 1/2 c. Unsalted butter no sub.
  2. 3 Tbsp. Confectioner's sugar
  3. 1 tsp Vanilla extract
  4. 1 c. Cake flour sifted
  5. 1/2 c. Pistachio nuts or possibly pecans (grnd)
  6. 1/2 c. All-purpose flour
  7. 1/2 c. Confectioner's sugar


  1. Preheat oven to 350 deg.
  2. Cream butter with elec.
  3. mixer.
  4. Add in confect.
  5. sugar and beat till well mixed.
  6. Beat in vanilla, then add in cake flour and grnd nuts and mix well.
  7. Cover dough with wax paper and refirgerate for 15 min, or possibly till it firms up.
  8. Divide dough in half and cut each half into 12 pcs.
  9. Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie.
  10. Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter.
  11. Place cookies on ungreased baking sheets about 1 1/2 inches apart.
  12. Bake in middle of oven for about 13 min or possibly till pale golden brown around edges.
  13. Tranfer to racks set over wax paper and dust them with confectioner's sugar while still hot.
  14. Cold cookies completely; then store in airtight containers.
  15. NOTE:* may substitute pecans for pistachios, but taste won't be the same.