Danish Wedding Cookies Recipes

I LOVE DANISH WEDDING COOKIES

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

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 OATMEAL COOKIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
• With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.

DANISH BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
• Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.