LASALLE BAKERY’S PECAN FINGERS

1 pound unsalted butter (at room temperature)

1 cup sugar

1 1/2 teaspoons salt

1/2 teaspoon vanilla

5 cups cake flour

4 cups pecan pieces

Approximately 1 pound of melting chocolate for dipping (chocolate chips will do)

Place butter, sugar and salt in a mixing bowl and cream together. DO NOT use salted butter and MAKE SURE the butter is room temperature before you start.

Add vanilla to the butter mixture and cream for approximately 4 minutes until combined. Add cake flour mix and incorporate until combined. Do not overmix. Add pecans and mix to incorporate.

Place dough on a lightly floured-dusted table and cover with plastic wrap to let rest approximately one hour. Roll a piece of the cookie dough into approximately a 12-inch “rope” and then cut into pieces that you can roll into the shape and size of your pinky finger.

Place onto a parchment paper-lined sheet pan or a lightly buttered cookie sheet. Bake at approximately 350 degrees (variable) for approximately 10 minutes. Cookies should be slightly colored on the bottom, and firm to the touch on top. Oven temperatures vary greatly, to give an exact temperature and time is difficult. DON’T OVERCOOK.

Melt chocolate over a double boiler. DON’T BOIL the water and be sure there is an air space between the chocolate bowl and the water. The water temperature should be approximately 110 degrees.

Dip half the cookie into the chocolate and place on a pan or sheet to allow chocolate to set. (You could line with wax paper or parchment to save on clean-up.)

Editor’s note: There is no egg or liquid in the recipe beyond the vanilla.

Yields approximately 3 3/4 pounds of dough.