---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Angel Fingers
 Categories: Cookies
      Yield: 24 servings
 
    1/2 c  Unsalted butter
      3 tb Confectioner's sugar
      1 ts Vanilla extract
      1 c  Cake flour; sifted
    1/2 c  Pistachio nuts or pecans;
           - ground
    1/2 c  All-purpose flour
    1/2 c  Confectioner's sugar
 
  Preheat oven to 350°F. Cream butter with electric mixer. Add
  confectioner's sugar and beat until well mixed. Beat in vanilla,
  then add cake flour and ground nuts and mix well. Cover dough with
  wax paper and refrigerate for 15 minutes, or until it firms up.
  Divide dough in half and cut each half into 12 pieces. Place some
  flour on a sheet of wax paper and use it to dust your hands LIGHTLY
  before shaping each cookie. Form dough into little rolls, about
  1-1/2" long and 1/2" in diameter. Place cookies on ungreased baking
  sheets about 1-1/2" apart. Bake in middle of oven for about
  13 minutes or until pale golden around edges. Transfer to racks set
  over wax paper and dust them with confectioner's sugar while still
  warm. Cool cookies completely; then store in airtight containers.

  Note: May substitute pecans for pistachios, but taste will not be
  the same.

  Source: The Christmas Cookie Book
 
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