Vegan Danish Wedding Cookies

  • COOK
    12 Mins
  • PREP
    13 Mins
  • TOTAL
    25 Mins

My goal with this recipe was to get as close to the "not to be named" danish wedding cookie as I could.You know those kind in a pink box?

Original Release Date: September 18, 2008

Nutritional Facts
Servings 8Serving Size 3 cookies




Calories213
Fat11.5g
Carbohydrates26g
Protein2
Fiberg
Sugar14g
Sodiummg





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Ingredients


  • 3 Tablespoons Chopped Pecans
  • 1 Tablespoon Raw Cacao Nibs
  • 1/4 Cup Organic Palm Shortening, Room Temperature
  • 1/4 Cup Light Vegan Butter, Room Temperature
  • 1/4 Cup Sugar
  • 1 Cup All-Purpose Flour
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Coconut Flavoring
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Cardamon
  • 1 Teaspoon Cocoa Powder
  • 1/2 Cup Confectioner's Sugar


Directions


Preheat oven to 375

In a food processor chop the cacao nibs really fine. Then add the pecans and chop them coarsely. Add this and shortening, butter and sugar to a mixing bowl and stir together with a spoon. Then add flour, vanilla, coconut flavoring, cinnamon, cardamon, cocoa powder and stir that together.

Roll the dough into 1 inch balls and place onto a cookie sheet sprayed with non-stick spray. Place in oven and cook for about 12 minutes. Let them cool 3 minutes and while still warm shake them around in a large freezer bag with the confectioner's sugar.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.