Servings: 3
Calories: 213kcal
Equipment
- 1 Oven
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup powdered (confectioners’/icing) sugar, plus some more for coating
- 1 cup of salted butter
- 1/2 tsp ground cinnamon
- 1/2 cup ground pecans
Instructions
- A baking rack should be placed in the middle of the oven while it is preheated to 300°F, 150°C, or gas mark 2. Use parchment paper to line 2 cookie sheets.
- In the bowl of an electric mixer with the paddle attachment, combine the butter, powdered sugar, cinnamon, and ground pecans. For around 3 to 4 minutes, mix at medium speed until fluffy and light. The flour should be added and mixed together slowly, just until the dough comes together. As necessary, use a spatula to scrape the bowl's sides.
- Scoop out parts of the dough using a 1-tbsp cookie scoop. Each piece should be rolled into a ball between your palms. Dust your hands with flour if the dough is sticky. On the prepared baking sheets, arrange the cookies 2 inches (or 5 cm) apart.
- For 20 to 25 minutes, bake the Danish wedding cookies until the edges are just starting to brown. During the second half of baking, rotate the baking sheets.
- After removing the cookies from the oven, let them cool for ten minutes on the baking sheet. Once the cookies are cool enough to handle, place them on a wire rack and let them set for a while.
- Powdered sugar should be added to a small mixing dish. Roll each cookie in the bowl of sugar until it is totally covered while the cookies are still warm.
Video
Nutrition
Calories: 213kcal | Saturated Fat: 44g | Polyunsaturated Fat: 32g | Cholesterol: 23mg | Sodium: 43mg | Fiber: 45g | Sugar: 12g | Calcium: 1112mg | Iron: 1mg
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