Hi! Another day, another cookie recipe :) Today's cookie recipe was chosen for this cookie challenge just because of how pretty they look. I know, I know, not nice to judge a book by its cover right? Well, but in this case, the looks of this cookie was just the beginning! The pecans that cover the cookie just make it so nice and crunchy, but the inside of the cookie just melts in your mouth! So overall the cookie was great, and I had a little fun with the maraschino cherry colors, and made both green and red cookies.
The cookies are a little time consuming to make, but I think they were worth it in the end! Go try these cookies now!
Swedish Butter Cookies
Makes ~3 dozen cookies
· 2 cups AP flour
· ½ tsp baking powder
· ½ cup finely chopped pecans
· 1 cup butter, softened to room temperature
· ½ cup sugar
· 1 egg, separated
· 1 Tbsp heavy cream (or half-and-half)
· 1 tsp vanilla extract
· Additional chopped pecans (~1-1/2 cups), for coating
· Halved red maraschino cherries or red jelly of your choice
1. Preheat oven to 350 degrees F. Sift and combine flour, baking powder, and chopped pecans in a medium bowl; set aside.
2. In a large mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. Beat in egg yolk, heavy cream, and vanilla. Gradually add the flour mixture into the butter mixture in the bowl and mix until well incorporated. Roll dough into ½ ~ ¾ inch balls.
3. In a small shallow bowl, beat egg whites. Dip balls in egg white, then them roll in additional pecans. Place cookies 2 inches apart on ungreased baking sheets.
4. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350 degrees F for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool completely.
Original recipe from Taste of Home - Swedish Butter Cookies
For more of my cookie challenge cookie recipes, click here.