Nutty Angel Fingers is a classic American dessert that has been around since the 1800s. It’s made with angel food cake, whipped cream, and pecans.
- 1 cup unsalted butter (2 sticks) at room temperature
- 6 tbsp. confectioners’ sugar + 1 tbsp.
- 1 cup for sprinkling the cookies with icing
- vanilla extract (two tablespoons)
- 2 cups flour (all-purpose)
- 2 cups pecans or walnuts, finely chopped (8 ounces)
Bake the cookies up to a week ahead of time.
- Preheat the oven to 350°F and place racks in the top and bottom thirds.
- In a large mixing basin, beat the butter with 6 tablespoons confectioners’ sugar until light in texture and color, approximately 2 minutes, using a handheld electric mixer set on medium-high speed. Blend in the vanilla extract. To create a crumbly dough, stir in the flour and then the chopped nuts with a wooden spoon. Â Gather the dough and knead it into a ball.
- Squeeze 1 spoonful of dough into a rough 212 inch log with your hand for each cookie. To smooth the log, roll it between your hands. Place the logs on cookie sheets coated with nonstick baking pads, 1 inch apart. (These cookies don’t spread while baking, but they won’t brown as beautifully if they’re too close together.)
- Bake until gently browned, approximately 20 minutes, rotating the position of the cookie sheets from top to bottom and back to front halfway through baking. If the cookies are underbaked, they will crumble. 12 cup of the remaining confectioners’ sugar should be placed in a small bowl. Allow 5 minutes for the cookies to cool on the baking sheets before rolling them in sugar. Allow to cool fully on wire racks. Roll the cookies in the remaining 12 cup confectioners’ sugar before serving to refresh their coating.