Swedish Pecan Cookies Food

SWEDISH WEDDING COOKIES

Steps:

• Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
• Add flour and mix well.
• Finally mix in pecans. (The batter will appear dry!).
• Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
• Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.
• While still hot, roll in remaining confectioners' sugar.
• Store in an airtight container.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

SWEDISH BUTTER STRIPS OR MAPLE PECAN STRIPS (COOKIES)

Steps:

• Preheat oven to 350°F (360° at high altitude).
• In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
• Divide dough into 4 equal parts, and shape into 12" rolls.
• Place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high.
• Bake for 15-20 minutes or until delicately browned (golden) at the edges.
• Cool for a few minutes and cut with a sharp knife into 1" diagonals.

SWEDISH PECANS

Steps:

• Preheat oven to 275 degrees.
• Place stick of butter on cookie sheet, place in oven to melt butter.
• In mixing bown combine egg whites and vanilla, beat until foamy.
• Add dash of salt and sugar, mix well until thick, but not stiff.
• Fold in pecans.
• Remove cookie sheet from oven and spread pecan mixture on sheet.
• Bake for 15 minutes.
• Remove and turn pecans over.
• Return to oven for additional 30 minutes, remove every 10 minutes to stir or turn over.
• Pecans will be nearly "dry" when complete.
• Allow to cool and remove from pan.
• Store in air tight container.

SCANDINAVIAN PECAN COOKIES

Steps:

• Cream the butter, sugar, and egg yolk together until well combined.
• Gradually stir in the flour.
• Beat the egg white until frothy.
• Roll the dough into 1in. balls. Dip into the egg white, the roll in the chopped pecans.
• Place 2 inches apart onto ungreased baking sheets; flatten slightly.
• Bake at 375*F (190*C) for 9-12 minutes or until the edges are lightly browned. Remove to wire racks to cool.

SWEDISH PECAN-TOPPED DREAM COOKIES

Steps:

• Sift cake flour, salt, and baking powder into a medium bowl.
• Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
• Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
• Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
• Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.