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Swedish Butter Cookies

Swedish Butter Cookies
Among our large family's Christmas Eve traditions is enjoying these delectable cookies-one of the 20 varieties my sister bakes for the holiday. They have a pleasing pecan flavor and are so buttery and delicate, they almost melt in your mouth.
33 ServingsPrep: 45 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg, separated
  • 1 tablespoon half-and-half cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup finely chopped pecans
  • Additional chopped pecans
  • Halved red maraschino cherries or red jelly of your choice

Directions

  • In a large bowl, cream butter and sugar. Beat in egg yolk, cream and
  • vanilla. Combine the flour and baking powder; gradually add to
  • creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in.
  • balls.
  • In a small bowl, beat egg white. Dip balls in egg white, then roll in
  • additional pecans. Place 2 in. apart on ungreased baking sheets.
  • 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° for 12-15 minutes or until cookies are
  • lightly browned. Carefully remove to wire racks to cool. Yield:
  • about 5-1/2 dozen.
© Taste of Home 2013

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Swedish Butter Cookies (continued)

Nutrition Facts: 1 serving (2 each) equals 104 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 64 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013