Danish Wedding Cookies
Also known as . . . wait for it . . . butter balls. Just in case I already didn’t feel guilty about making my third batch of cookies this week. #yolo
These danish wedding cookies are little bites of buttery pecan goodness. They are similar to shortbread in texture–more dry than a traditional American cookie but so buttery and sweet.
Just a few notes on these cookies:
- Work it. Use the spatula to press the dough together. If it seems too dry/crumbly, remember that the heat from your hands when you’re rolling the dough will melt the butter and help the dough come together even more.
- Crush it. I pulsed the pecans quite a bit in the food processor until they were a mixture of pecan flour and pieces the size of sprinkles.
- Double Dip. When you roll the danish wedding cookies in the powdered sugar the first time, the warmth from the cookies will cause the sugar to melt into the cookie slightly. Let them cool completely and remember to roll the cookies in powdered sugar a second time! (Also… defs steal some of the warm, melty sugar coating cookies for “taste-testing.” They’re fantastic, even if they’re messy.)
- Tap it Out. I let the danish wedding cookies cool on a cookie rack and before I put them in a container, I lifted the edge of the rack and tapped it onto the counter top to knock some of the excess powdered sugar off the cookies.