Ingredients for Filbert Finger Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups all-purpose flour
- Brown Sugar
- Milk
- 1 cup chopped filberts
- Chocolate Wafer
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How to Make Filbert Finger Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped filberts.
- Roll the dough into 1-inch thick logs. Using a sharp knife, cut the logs into 1/2-inch thick slices.
- Place the cookie slices onto the prepared baking sheets, leaving some space between each cookie.
- For the fingernail effect (optional): gently press a small, slivered almond into the top of each cookie before baking.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
8g
Carbs
2g
