I LOVE DANISH WEDDING COOKIES
My Mom used to buy those wedding cookies in that pink bag, I think from Keebler, and I loved them. I came across this recipe online and tried it. It is just as good, in fact I think it's better. And they are really simple to make.
Provided by KittyKitty
Categories Dessert
Time 27m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and cinnamon in a large bowl.
- Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
- Shape dough into 1 inch balls. Place on ungreased cookie sheets.
- Bake at 400 degrees fahrenheit for 10-12 minutes.
- Remove cookies to wire racks to cool slightly.
- Roll cookies in powdered sugar, and cool completely on wire rack.
DANISH WEDDING COOKIES
From Recipe Goldmine Recipes. Similar cookies were once given to couples celebrating their nuptials as good luck symbols. The marriage of the nuts and sugars represented "bumps in the road" and the "sweetness that surrounds a happy marriage".
Provided by Rita P
Categories Dessert
Time 24m
Yield 48-60 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cream sugar and butter in a large bowl until blended.
- Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes.
- Beat in vanilla and almond extracts.
- Gently fold in flour and nuts and stir until blended.
- Lightly flour hands and roll dough into 1 inch balls.
- Gently press balls flat with bottom of a small glass.
- Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes.
- Allow cookies to cool in pan for about 2 minutes; tranfer to wire rack to cool briefly.
- While cookies are still warm, gently toss them in a plastic bag filled with powdered sugar.
- Remove and return to wire rack to cool completely.
DANISH COOKIES (PRESS COOKIES)
This is another old recipe of my mothers. It's at least 50 years old or more. I don't know where she got it but it is very good and buttery.I am going to guess on the amount of cookies it makes. I know it makes a lot. They also freezes well.
Provided by Jane from Ohio
Categories Dessert
Time 25m
Yield 100 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream together sugar and butter.
- Add eggs which have been slightly beaten.
- add salt and flour.
- add vanilla.
- Mix well.
- Form into fancy shapes by using a cookie press.
- place on ungreased cookie sheet.
- Bake 8 to 10 minutes.
Nutrition Facts : Calories 72.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 13.5, Sodium 57.3, Carbohydrate 8.8, Fiber 0.2, Sugar 4, Protein 0.8
MELT IN YOUR MOUTH WEDDING COOKIES
Make and share this Melt In Your Mouth Wedding Cookies recipe from Food.com.
Provided by bssagman
Categories Dessert
Time 18m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand.
- Bake at 350 degrees for 8 minutes, or until light brown.
- Roll warm cookies in powered sugar.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 2.7, Cholesterol 10.2, Sodium 27.6, Carbohydrate 12.8, Fiber 0.6, Sugar 4.3, Protein 1.9
DANISH KNOTS (KRINGLER) LIGHT FLAKY BAKED WHIPPED CREAM COOKIES
During my travels in Denmark, I fell in love with Danish treats. This is a very old, authentic recipe for a slightly sweet Danish cookie. The addition of whipped cream makes a tender, delicate texture.
Provided by Garden Gate Kate
Categories Dessert
Time 32m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- Sift flour, sugar, and baking powder together in a bowl. Cut in butter until particles are the size of rice kernels. (I allow butter to slightly soften at room temperature while I gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm).
- In a separate bowl, whip heavy whipping cream until soft peaks form. (Whip it until it is the consistency of whipped cream used for topping a slice of pie).
- Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball.
- Roll a fourth of the dough at a time into a 6 by 4 inch rectangle. Sprinkle crushed loaf sugar over the dough, pressing in lightly. (I use granulated sugar instead of loaf sugar.) Cut into 6 by ¼ inch strips. Form into figure eights or loose knots to resemble pretzels. Place on ungreased parchment paper-lined cookie sheets. (Note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. Otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw).
- Bake at 400F degrees about 12 minutes or until lightly golden. (Because oven temperatures vary, I bake mine for 16 minutes to achieve lightly golden color all over. Watch closely for they burn easily.) Store in an airtight cookie tin at room temperature.
Nutrition Facts : Calories 542, Fat 36.6, SaturatedFat 22.7, Cholesterol 114, Sodium 253.9, Carbohydrate 47, Fiber 1.5, Sugar 2.7, Protein 7
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- Set out butter to soften. Alternatively, place butter in a large mixing bowl and heat in the microwave at 50% power for 30 seconds.
- In a food processor, pulse coconut and oats until fine crumbs. Set aside. Measure out pecans into food processor and pulse until finely chopped. Also set aside.
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