Side Pannel
Pecan Fingers
Ingredients List
- 1 c Dark brown sugar
- 1 c Soft butter
- 1 Egg
- 1/2 ts Vanilla
- 2 c Sifted all-purpose flour
- 1 Egg, well beaten
- 1/2 c Dark brown sugar
- 1 c Coarsely chopped pecans
- 1/2 c Dark brown sugar
Directions
Heat over to 350F. Lightly grease a jelly-roll pan 15x10x1 inch. Combine 1
cup sugar and butter and cream until fluffy. Add 1 egg and vanilla and beat
until well blended. Add flour and work into creamed mixture until well
blended. Spread in prepared pan. Brush with beaten egg. Sprinkle with 1/2
cup sugar then with nuts and then with remaining sugar, spreading evenly
over top. Bake 20-25 minutes or until nicely browned. cook in pan and cut
into fingers to serve. NOTE: Dark brown sugar gives the best flavour in
this recipe but any brown sugar will be satisfactory.
From the book "Treasured Mennonite Recipes" by the Mennonite Community
Relief Sales Volume 1
cup sugar and butter and cream until fluffy. Add 1 egg and vanilla and beat
until well blended. Add flour and work into creamed mixture until well
blended. Spread in prepared pan. Brush with beaten egg. Sprinkle with 1/2
cup sugar then with nuts and then with remaining sugar, spreading evenly
over top. Bake 20-25 minutes or until nicely browned. cook in pan and cut
into fingers to serve. NOTE: Dark brown sugar gives the best flavour in
this recipe but any brown sugar will be satisfactory.
From the book "Treasured Mennonite Recipes" by the Mennonite Community
Relief Sales Volume 1
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