This is my first year making our family's Norwegian Finger Cookies for Christmas. My mom, grandma or aunt used to make them when I was growing up and I never followed tradition until this year. I can't find my recipe so I'm winging it, meaning it will be my own recipe inspired by our family's tradition. Basically, it's a shortbread cookie that is filled with chopped pecans and shaped into oblong pieces (fingers), baked, then rolled in sugar before they cool. It's very simple, and here is the recipe:
Preheat oven to 350 degrees F
3/4 pound (3 sticks) butter
1 cup sugar (plus more for rolling cookies in later)
1 tsp vanilla extract
3 cups flour
1 cup coarse ground almond flour
1 cup coarse ground pecan flour
1 cup chopped pecans
1/4 tsp salt
Soften butter to room temperature, add sugar and blend together until smooth. Add vanilla extract. Mix in ground almond and pecan flour. Once blended, add the regular flour. Once blended, add the chopped pecans and salt.
Chill dough in fridge for 30 minutes.
Bake in the oven for 20-25 minutes until they begin to golden.
Roll in sugar. Let cool. Store in airtight container in fridge.