Scandinavian Pecan Cookies Recipes

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Steps:

• Cream the butter, sugar, and egg yolk together until well combined.
• Gradually stir in the flour.
• Beat the egg white until frothy.
• Roll the dough into 1in. balls. Dip into the egg white, the roll in the chopped pecans.
• Place 2 inches apart onto ungreased baking sheets; flatten slightly.
• Bake at 375*F (190*C) for 9-12 minutes or until the edges are lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350°F (360° at high altitude).
• In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
• Divide dough into 4 equal parts, and shape into 12" rolls.
• Place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high.
• Bake for 15-20 minutes or until delicately browned (golden) at the edges.
• Cool for a few minutes and cut with a sharp knife into 1" diagonals.

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.

Steps:

• Preheat the oven to 325 degrees. In a bowl, cream together butter and 3/4 cup of the powdered sugar. Add the flour, vanilla and ground pecans. Stir to combine.
• Shape dough into balls, using a slightly rounded teaspoon for each. Place 2 inches apart on a parchment-lined cookie sheet. Bake until the edges turn gold, about 20 minutes.
• Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes. Just before serving, place the remaining cup of powdered sugar in a plastic bag. Add several cookies and shake gently to dust with sugar. Repeat with remaining cookies.