Ms. Corbitt's pecan cake fingers from Dorie's Cookies (page 80) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LauraMB on May 01, 2024

    These were tasty. I also would ice the entire pan of cookies at one time rather than the individual cookies. Making a parchment sling would enable easy removal from the pan for cutting.

  • bching on April 17, 2017

    So delicious and the instructions for this relatively complicated recipe were perfect. The cookies are very sweet but with a great nutty flavor and beautiful chewy texture. Next time, I think I will bake these in a large, removable bottom quiche pan rather than the 9 X 13 sheet. I will also frost before I cut. The frosting, as Dorie notes, is tricky to spread. This is partly because Dorie has you cut the cookies into 3 X 1 fingers BEFORE frosting. If I use a round quiche pan, I won't get the nice rectangle shapes but saving the hassle and keeping the deliciousness will be worth it.

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