Danish Wedding Cookies
Made with butter, powdered sugar, and nuts this Danish Wedding Cookies recipe results in cookies with a tender, melt-in-your-mouth texture that’s just as lovely at weddings as it is on Christmas cookie platters!
Servings: 36 cookies
Calories: 116kcal
Ingredients
- 1 cup unsalted butter; softened
- 1 ½ cup powdered sugar; divided
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp salt
- 2 ¼ cup all-purpose flour
- 1 ½ cup chopped pecans
Instructions
- Preheat the oven to 400°F. Cream butter, half the powdered sugar and vanilla with a hand mixer until lighter in colour and fluffy; about one minute.
- Add a large sieve over the bowl and add a half cup of the powdered sugar, flour and salt. Use a spoon to mix the dry ingredients through the sieve into the butter mixture below.
- Add the pecans and mix until blended evenly.
- Roll a heaping teaspoon of the dough into a ball and place on a non-stick cookie sheet or cookie sheet lined with parchment paper. Bake for 8-10 minutes. Do not brown.
- Transfer to a cooling rack and let cool completely. When cookies are completely cooled roll them in the remaining powdered sugar and enjoy!
Notes
Storing:
These Danish wedding cookies can be stored in an airtight container for 3 to 4 days. Keep them out of direct sunlight so that the sugar doesn’t melt.
These cookies freeze well. Place them in a sealed, airtight container and freeze them for up to 3 months. I do recommend freezing them before adding the powdered sugar and rolling them in that just before serving.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 9.4g | Protein: 1.3g | Fat: 8.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 29mg | Fiber: 0.7g | Sugar: 2.9g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.5mg