Pecan Ladyfingers

Southern Kitchen

Serves: 30

Hands On Time: 20 minutes

Total Time: 40 minutes


1/2 cup (1 stick) butter, room temperature

1/2 teaspoon vanilla extract

1 cup sifted confectioners’ sugar, plus more to sift over the baked cookies

1 1/2 cups sifted all-purpose flour

3/4 cup finely chopped pecans


Heat oven to 325 degrees.

In a mixing bowl, cream the butter with a spoon or hand mixer. Add the vanilla. Slowly cream in the confectioners’ sugar. Add the flour 1/4 cup at a time. Stir in the nuts and mix well. The dough should be stiff so that it will not stick to your fingers. If the dough is still sticky, add additional flour.

Place about 1/2 tablespoon dough in the palm of your left hand. Place your right hand over your left palm and roll dough between them about four times to form a snake about 3 inches long and an even thicknes (this takes a little practice). 

Arrange the fingers about 2 inches apart on ungreased cookie sheets. Bake about 10 minutes, until set but not brown. They should be blond in color.

Remove the cookies from the oven and gently transfer to a wire rack and let cool. Sift confectioners’ sugar over the tops of the cooled cookies and serve. 


Per serving: 85 calories (percent of calories from fat, 53), 1 gram protein, 9 grams carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 31 milligrams sodium.

About the recipe

Homemade Ladyfingers are so simple and delicious, especially with the addition of pecans! 

Recipe courtesy of Barbara Lewis Jelks.