Dinah Fingers Recipe
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 2
Cream Butter and Sugar
In another bowl, beat the unsalted butter and granulated sugar until light and fluffy.
- 3
- 4
Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- 5
Chill Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 6
Mix Filling Ingredients
In a medium bowl, combine the chopped walnuts, brown sugar, honey, and cinnamon. Set aside.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 350°F (175°C).
- 8
Shape Dough
Once the dough is chilled, take small portions and flatten them into small circles.
- 9
Add Filling
Place a spoonful of the walnut filling in the center of each dough circle.
- 10
Fold and Seal
Fold the dough over the filling to create a half-moon shape, and pinch the edges to seal.
- 11
Bake
Place the filled dough on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 12
Cool Down
After baking, let them cool on a wire rack.
Topping Preparation
- 13
Make Glaze
In a small bowl, whisk together the powdered sugar and milk until smooth.
- 14
Drizzle Over Fingers
Once the Dinah Fingers are cool, drizzle the glaze over each pastry before serving.