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Swedish Dream Cookies


Makes about 48

1 1/2 cups sugar
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut

Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.

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Reviews of Swedish Dream Cookies:

6-15 of 16 reviews   Next >>

   Dec 16, 2006
Would make this again.
I baked a batch of these for a cookie exchange--they were great! I used butter flavored Crisco, which probably makes for a better tasting cookie than with regular shortening. These are light are tasty- I'll make them again to give as gifts. 4 stars

  j3n in california  Dec 9, 2006
Would make this again.
I agree that the cookies need to cool just a touch before you try to lift them from the cookie sheet, otherwise they crumble pretty easily. Other than that they are amazing! I will definitely make these again. 5 stars

  A cookie baker  Dec 4, 2006
Would not make this again.
Hmmm, the cookie was...just okay. I found the dough didn't stick well to itself and tasted a little too much like shortening. Also found it overly sweet. I would cut the sugar by a 1/4- just my two cense. 2 stars

  theresa gates in Sheboygan falls WI  Nov 5, 2005
Would make this again.
theese cookies where GREAT!! I gave one to my husband and he loved them! my kids loved them to! 5 stars

  A cookie baker in New York  Dec 18, 2004
Would make this again.
I baked over 10 batches of cookies this Christmas - these were the favorite. Easy to make and delicious. Didn't have any problems with the dough being too dry, but I did leave them on the cookie sheet for a couple of minutes so they would lift easier. 5 stars

  Veronica in Michigan  Jan 3, 2004
Would make this again.
This is a very good cookie and would be expecially good with tea or hot cocoa. I found that if you leave the cookie on the sheet for about 3 minutes they come off clean and don't crumble and can then be put on the cooling rack. Great recipe and will use it again. 5 stars

  A cookie baker in North Carolina  Jan 5, 2003
Would make this again.
These cookies are wonderful. I've made them several times and I think the trick is to make sure the butter is really soft but not melted. I usually end up adding a tablespoon or so if milk of the batter is too grainy. They're a big hit with friends and family and I get requests for them all the time! 5 stars

  A cookie baker in California  Dec 19, 2002
Would make this again.
This cookie is delicious. However, the dough is very crumbly--I had to squish it together to shape into the specified ball. Getting the cookies off the pan is also tricky--I finally tried letting them cool in the pan for a few minutes and then lifting them off. Before I did that, one after another crumbled. Perhaps the recipe needs a splash of milk or something? 5 stars

  A cookie baker in Ohio  Dec 12, 2002
Would make this again.
this is very good 4 stars

  Bim in New Jersey  Dec 7, 2002
Would make this again.
These cookies were really grainy, kind of like pecan sandies. They weren't my favorite but my family liked them. They were fairly easy to make however rolling them into balls was somewhat difficult because of their graininess. 3 stars

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