TODAY'S DEVOTIONAL

Tuesday, January 3, 2012

Butterfingers or Nutty Fingers A Christmas Tradition

Sometimes I feel that it would be wonderful to own a bed and breakfast.
It just seems like fun to me. I have always liked to entertain. People do know that when they come over they are going to be fed something. It is fun to me.
Today a recipe for

Butterfingers A Family Tradition



china pattern Noritake Monteleone

Afternoon Tea anyone?


Recipe
Preheat oven to 350 degrees

2 cups all purpose flour
3/4 cup butter softened
1/3 cup confectioners powdered sugar
Extra confectioners powdered sugar for coating cookies
1 tablespoon ice water
1 tablespoon milk
1 cup finely chopped pecans or walnuts

Beat butter with mixer
slowly add flour and sugar to butter
Add Ice Water
Add milk

Stir in nuts

Take a small amount about a 1 inch ball into hands shape into curved finger 
Place on greased cookie sheet
Bake until edges are very lightly browned
cool on rack for about 2 minutes

Take a bowl and add powdered sugar
Gently put a few cookies into sugar and with both hands toss to cover with sugar.
place on tray to continue cooling.

These are so good. They are buttery, flaky, melt in your mouth good.
You may also double recipe, bake and freeze these.
Put in a Freezer safe container, because they are fragile
They freeze well for up to 2 months, take out what you need leave the rest.







19 comments:

  1. Hi Dolly,
    My mom makes these, and she calls them Nutty Fingers! She made them at Christmas, and they were good. Thanks for sharing your recipe!
    Jane

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  2. These look soooooo good and the recipe sound like something I could do. Not a really fancy cook. YOur presentation is lovely. Thanks for joining TTT. Hugs, marty

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  3. Yum, I have a recipe similar to that! I didn't do any Christmas baking this year :(

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  4. Hi Dolly, they look so good! Thanks for the recipe!

    Hugs
    Charo

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  5. The cookies look so good, Dolly. Thanks for the recipe!...Christine

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  6. The cookies look yummy and perfect to have with a cup of tea! Your china is very pretty. Thank you for sharing the recipe, and thank you for displaying my teacup give-away on your side bar...I appreciate it!

    Blessings,
    Charlotte

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  7. Hello Dolly, Thank you so much for joining in on my first Home and Garden Party! These looks so delicious-love family traditions! I love your china pattern! I hope you have a blessed week,
    Kathy

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  8. Hi Dolly! I love those cookies. My Mom bakes them each Christmas and they are melt in your mouth yummy! So nice to meet you and I am your newest follower.

    Hugs,
    Susan and Bentley

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  9. MMM sounds wonderful! I am visiting from The Country Homemaker Hop :) I have always thought of doing a B&B here at our farm. I love the thoughts of meeting new people from different places and feeding them fabulous food!

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  10. Hello Everybody! So good to see all of you. Such sweet comments. I enjoy them all. Isn't this fun? I visit all of you and learn so much from you all. Thanks for stopping by.
    Dolly

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  11. Those butterfingers look delish, I will definitely have to try this recipe. My husband and I were thinking that it would be nice to have a bed and breakfast but for now we like to stay at one when were out of town. from the Thursdays blog hop. BTW the Hibiscus house is so charming.

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  12. Yum! These look divine! Thanks for sharing the recipe! I love your Noritake china too!

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  13. Those look moutwatering yummy! I'd love to have one right now, especially since you made them look so good the way they are presented. Thank you so much for sharing this recipe on my blog. I hope others find it and enjoy it too. Hope to see you again next week!

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  14. Hi Dolly, oh, these look so delicious and you have them displayed so beautifully! Save me one. :-)

    Barb

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  15. I know there will be a lot of folks trying this recipe! It just sounds too good! Thank you for sharing with Home and Garden Thursday,
    Kathy

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  16. Oh Dolly,
    These are my son's favorite, but I dare not make them for him. Only GRANDMA'S cookies will do. I did print a copy of your recipe for ME! Thanks.

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