---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Angel Fingers
  Categories: Cookies
       Yield: 24 servings
  
     1/2 c  Unsalted butter; no sub.
       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 deg.  Cream butter with elec. mixer. Add confect.
   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 refirgerate 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 inches long and 1/2 inch in diameter. Place cookies on
   ungreased baking sheets about 1 1/2 inches apart. Bake in middle of oven
   for about 13 minutes or until pale golden around edges. Tranfer 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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