• Ingredients: 29
  • Serves: 5

Pecan fingers (puckle warts) with sifted all-purpose flour, salt, sticks butter, softened, honey, vanilla, pecans , finely chopped, confectioners sugar, sifted.

Ingredients

  • 2 cups sifted all-purpose flour
  • 1/2 tsp. salt
  • 2 sticks butter, softened
  • 1/4 cup honey
  • 2 tsps. vanilla
  • 1 cup pecans , finely chopped
  • 1 cup confectioners sugar, sifted

Crust

Filling

  • Whipped cream
  • Orange-Cranberry Compote

For cream topping

  • Special equipment: 3 baking pans and a 3 1/2-quart straight-sided glass trifle or soufflé dish

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Beat together butter, honey, and vanilla with an electric mixer until creamy. Mix in flour mixture at low speed just until blended, then stir in pecans.

    For this step you will need

  2. Step 2 Bake cookies in batches in middle of oven until golden, 30 to 35 minutes, then roll in confectioners sugar while still warm.

    For this step you will need

Nutrition information

Calories 67 Carbohydrates 7 g (2%)
Fat 4 g (7%) Protein 1 g (1%)
Saturated Fat 2 g (10%) Sodium 20 mg (1%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 2 g Cholesterol 8 mg (3%)