Swedish Pecan Butter Cookies Recipe

4.5 2 3
Swedish Pecan Butter Cookies Recipe
Swedish Pecan Butter Cookies Recipe photo by Taste of Home
Publisher Photo

Swedish Pecan Butter Cookies Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
33 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min./batch + cooling
MAKES:
33 servings
TOTAL TIME:
Prep: 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.
Originally published as Swedish Butter Cookies in Country Woman November/December 2004, p33

Nutritional Facts

2 each: 104 calories, 7g fat (4g saturated fat), 22mg cholesterol, 64mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Swedish Butter Cookies in Country Woman November/December 2004, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwedish Pecan Butter Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268284
Reviewed Jun. 23, 2017

"With the cherry on top these cookies are perfect for Christmas on a cookie tray. They taste wonderful."

MY REVIEW
cherylfegan User ID: 3797058 146158
Reviewed May. 31, 2009

"Definately a special occasion cookie. Very, very good, but time consuming."

Loading Image