Pinon Fingers

Directions

1. 1
   Cream together butter, 1/4 cup sugar and vanilla.
2. 2
   Stir in flour and nuts until well mixed.
3. 3
   Pinch dough into 2 tablespoon portions.
4. 4
   On a lightly floured board, roll each portion into a rope about 1/2-inch thick.
5. 5
   Cut rope into 2-inch pieces.
6. 6
   Place pieces side by side, about 1 inch apart on an ungreased 10 x 15-inch baking pan.
7. 7
   Bake at 275° for 25 to 30 minutes, or until edges are tinged light brown.
8. 8
   Switch pan position halfway through baking.
9. 9
   While cookies are warm, sift rest of powdered sugar over them.
10. 10
    Cool.
11. 11
    Makes 5 to 6 dozen.