Danish Wedding Cookies

  • Yield: 12-24 pieces
  • Prep: 25 mins
  • Cook: 15 mins


1cup granulated sugar
1/2cup unsalted butter, softened
1 (3-oz) package cream cheese, softened
1teaspoon vanilla extract
1/8teaspoon almond extract
1cup all-purpose flour
1/2cup walnuts, chopped
Confectioners' sugar for coating


  1. Preheat oven to 350F. Using an electric mixer, cream sugar and butter in a large bowl until blended.
  2. Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes, occasionally scraping down sides with spatula. Beat in vanilla and almond extracts.
  3. Gently fold in flour and walnuts and stir until blended. Lightly flour hands and roll dough into 1-inch balls.
  4. Gently press balls flat with bottom of a small glass. Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes.
  5. Allow cookies to cool in pan for about 2 minutes; transfer to wire rack to cool briefly. While cookies are still warm, toss them in a quart- or gallon-size plastic bag filled with confectioners’ sugar.
  6. Remove and return to wire rack to cool completely. Repeat baking with remaining dough.

Recipe by Cheryl Barnes.

Nutritional Info *per serving

  • Glycemic Load 11.42
  • Calories 230
  • Fat 13g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 30mg
  • Sodium 25mg
  • Potassium 50mg
  • Carbohydrate 26g
  • Fiber 1g
  • Sugars 17g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 0
  • Calcium 2%
  • Iron 4%