Swedish Pecan Topped Dream Cookies Recipes

SWEDISH PECAN BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in. balls. , In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully 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.

SWEDISH DREAM COOKIES (DROMMAR)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
• Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

SWEDISH DREAM COOKIES

Steps:

• Preheat oven to 375°F In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy.
• Stir in flour and baking soda by hand. Mix in pecans and coconut.
• Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.

SWEDISH TEA COOKIES

Steps:

• Cut butter into flour until it resembles cornmeal.
• Stir in cream until combined.
• Turn out onto a lightly floured surface.
• Roll to 1/8 inch thickness.
• Cut into circles using a 2 inch round cookie cutter.
• Before baking, prick with a fork and sprinkle with sugar.
• Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
• Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
• Note: I like recipe #19353 Vanilla Butter Cream Frosting,

CHOCOLATE PECAN DREAMS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Beat egg whites until foamy. Dip each ball halfway into egg whites, then in pecans. Place pecan side up 2 in. apart on greased baking sheets. Flatten slightly with a glass dipped in sugar. , Bake at 350° for 12-14 minutes or until firm. Carefully remove to wire racks to cool.

SWEDISH PECAN COOKIES RECIPE

Steps:

• Cream butter and sugar. Stir in flour and pecans. Add vanilla. Chill in refrigerator for one hour. Preheat oven to 350. Roll dough into small balls between palms of your hands and place on a greased cookie sheet. Press down on each ball with the tines of a fork. Bake 10-12 minutes. Sprinkle with confectioners sugar while still warm. Makes about 3 dozen. Unbaked cookie dough can be kept in the refrigerator for several days, or can be frozen for 6 months.