Weddings are a time of celebration and joy, and what better way to celebrate than with a batch of delicious Danish Wedding Cookies Keebler? These melt-in-your-mouth treats are perfect for any occasion, but they’re especially fitting for weddings. With their delicate texture and buttery flavor, they’re sure to be a hit with your guests.
Recipe 1: Classic Danish Wedding Cookies Keebler
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Additional powdered sugar, for coating
Instructions:
- Preheat your oven to 325°F.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until well combined.
- Stir in the vanilla extract and chopped pecans.
- Roll the dough into 1-inch balls and place them on an ungreased baking sheet.
- Bake for 15 to 20 minutes, or until lightly browned.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, roll them in additional powdered sugar to coat.
- Store the cookies in an airtight container at room temperature for up to a week.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 100
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 7g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 1g
Cooking Time:
15-20 minutes
Equipment:
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Wire rack
Serving Suggestions:
These cookies are perfect for weddings, but they’re also great for any occasion. Serve them as a sweet snack with coffee or tea, or add them to a cookie platter for a party.
Variations:
You can swap out the pecans for other nuts, such as almonds, walnuts, or hazelnuts. You can also add a teaspoon of cinnamon to the dough for a warm, spicy flavor.
Substitutions:
If you don’t have unsalted butter, you can use salted butter instead, but reduce the amount of salt in the recipe to 1/4 teaspoon. You can also use margarine instead of butter, but the cookies may have a slightly different texture and flavor.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is softened before you start making the dough. This will help ensure that the cookies have the right texture.
- Don’t overmix the dough. Mix until the ingredients are just combined, then stop.
- Roll the dough balls into a uniform size to ensure even baking.
Notes:
These cookies are also known as Mexican Wedding Cookies or Russian Tea Cakes. They’re a classic cookie that’s been enjoyed for generations.
Frequently Asked Questions:
- Can I use a different type of nut?
- Yes, you can use any type of nut you like, such as almonds, walnuts, or hazelnuts.
- Can I freeze these cookies?
- Yes, you can freeze the cookies for up to 3 months.
- Can I use margarine instead of butter?
- Yes, you can use margarine, but the cookies may have a slightly different texture and flavor.
Recipe 2: Chocolate Danish Wedding Cookies Keebler
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup chopped walnuts
- Additional powdered sugar, for coating
Instructions:
- Preheat your oven to 325°F.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- In a separate bowl, whisk together the flour, salt, and cocoa powder. Gradually add the flour mixture to the butter mixture, mixing until well combined.
- Stir in the vanilla extract and chopped walnuts.
- Roll the dough into 1-inch balls and place them on an ungreased baking sheet.
- Bake for 15 to 20 minutes, or until lightly browned.
- Allow the cookies to cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, roll them in additional powdered sugar to coat.
- Store the cookies in an airtight container at room temperature for up to a week.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 10g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 2g
Cooking Time:
15-20 minutes
Equipment:
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Wire rack
Serving Suggestions:
These cookies are perfect for weddings, but they’re also great for any occasion. Serve them as a sweet snack with coffee or tea, or add them to a cookie platter for a party.
Variations:
You can swap out the walnuts for other nuts, such as almonds, pecans, or hazelnuts. You can also add a teaspoon of cinnamon to the dough for a warm, spicy flavor.
Substitutions:
If you don’t have unsalted butter, you can use salted butter instead, but reduce the amount of salt in the recipe to 1/4 teaspoon. You can also use margarine instead of butter, but the cookies may have a slightly different texture and flavor.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
Tips:
- Make sure your butter is softened before you start making the dough. This will help ensure that the cookies have the right texture.
- Don’t overmix the dough. Mix until the ingredients are just combined, then stop.
- Roll the dough balls into a uniform size to ensure even baking.
Notes:
These cookies are also known as Mexican Wedding Cookies or Russian Tea Cakes. They’re a