Buttery, nutty, perfectly sweet, and delicious! Every bite of one of these Danish Wedding Cookies just melts in your mouth. They're the perfect cookie to bake all year long, but especially during the holiday's! So. GOOD.
5Tablespoonspowdered sugar + extra to roll cookies in
3cupsall purpose flour
Preheat oven to 300°F.
Line pans with parchment paper. Set aside.
Cream butter and 5 Tablespoons powdered sugar.
Stir in flour and salt.
Add vanilla and heavy cream.
Stir in pecans.
Use a small cookie scoop to portion dough.
Roll into smooth ball.
Place on prepared baking sheet about 1 inch apart.
Bake for 25-30 minutes, until bottoms are just starting to show a tiny bit of color.
Remove from oven and roll in powdered sugar.
It's best to use light colored sheet pans for these cookies! If all you have are dark colored pans, you will need to lower the oven temper to 275°F. Baking time may vary.
This recipe needs the salted butter and salt.
To make chopping the nuts easier, use a food processor! There do not need to be any big chunks of pecans in the cookies, as the cookies are very small.
Be careful to not over-mix the dough!
To ensure each cookie is the same size, use a cookie scoop.
For smooth and round cookies, roll the cookies into a ball before pressing down!
These cookies will not brown in the oven. It typically takes about 25-30 minutes to bake. If you're unsure that they're baked, carefully lift one cookie from the sheet pan. If the bottom is lightly browned, it's done!
Roll these cookies while they're still hot to ensure the powdered sugar sticks.
These cookies taste best after cooling completely.