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Danish Wedding Cookies Recipe

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This recipe for Danish Wedding Cookies, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


1 c. butter or margarine, softened
3/4 c. sugar
2 tsp. vanilla
2 c. flour
Dash of cinnamon
1 c. finely chopped pecans
1/2 c. sweetened flaked coconut (or more, to taste)
1/2 to 1 c. miniature chocolate chips
Powdered sugar (about 1 box)

Preheat oven to 300 degrees. Cream together butter and sugar; stir in vanilla. Cut in flour and cinnamon until mixture is crumbly and all of flour is absorbed. Toss in pecans, coconut, and chocolate chips. Sprinkle in water and knead mixture, adding water as needed until dough
is pliable (consistency of playdough). Roll dough into small balls (large marble) and flatten slightly on lightly greased baking sheet (about 1/2 inch apart after flattening). Bake 30 minutes or just until
edges begin to turn lightly golden. Allow to cool 1 minute, then roll in powdered sugar. For best results, allow to finish cooling on rack before stacking. (NOTE: Extra dough may be covered tightly, refrigerated, and
baked later.)

FOR THUMBPRINT COOKIES: Omit coconut and chocolate chips (cinnamon is optional). Roll into balls as for above, but do not flatten. Press thumbprint into center of each cookie, then fill with your favorite
jam/jelly. Bake as directed above, then remove to rack to cool (no powdered sugar). If you prefer, skip jelly & allow empty thumbrint cookies to cool completely. Instead, fill indentations with piped decorator frosting in your favorite color/flavor.




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