Danish Wedding Cookies
- Reviews 2
Ready In: 24 mins
Yields: 48-60 cookies
Ingredients
- 1 cup granulated sugar
- 1⁄2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1⁄8 teaspoon almond extract
- 1 cup all-purpose flour
- 1⁄2 cup pecans, chopped
- powdered sugar, for coating
Directions
- 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.
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