Danish Wedding Cookies Recipes

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.

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.

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.