Pecan Fingers Draft

How I make it

Dough

1. Beat the butter and honey in a stand mixer bowl until the butter turns a little paler.

2. Add the flour, salt (and the vanilla, if using) and mix on low for about 2 minutes, until a uniform dough forms.

3. Add the pecans and stir with a wooden spoon so they spread evenly through the dough.

4. Gather the dough into a ball, wrap in plastic wrap and refrigerate for 2 hours.

Shaping and baking

1. Preheat the oven to 300°F (150°C). Grease a baking sheet or line it with parchment paper.

2. Pinch off pieces about ⅝ inch (1.5 cm) across, roll each into a ball, then stretch into a small finger.

3. Arrange on the sheet ¾ inch (2 cm) apart and bake for 30-35 minutes, until golden.

Coating

1. Put the powdered sugar in a shallow bowl and roll the cookies in it while they're still warm.

2. Let cool, then dust with the remaining powdered sugar through a sieve.

3. Store in an airtight container for up to about 2 weeks.