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Sugared Danish Butter Cookies with Pecan Halves
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
1545 minutes
Versatile butter cookie dough yields two elegant cookies: one adorned with coarse sugar crystals, the other with pecans. Chill overnight or freeze for future decorating and baking.
Ingredients:
  • 1.5 cups white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1.5 cups cold unsalted butter, cut into chunks
  • 1 egg, beaten
  • 3 tablespoons coarse sugar crystals
  • 88 pecan halves, toasted
  • 1 tablespoon coarse sugar crystals for sprinkling
Instructions:
  • Combine the flour and white sugar in a mixing bowl, then add 1 egg and vanilla extract. Mix until fully combined. Cut in cold butter with a pastry cutter until the mixture resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
  • Cut the dough in half and shape each half into two 11-inch-long logs. Wrap one log in waxed paper and then plastic wrap, chilling it overnight. Spread 3 tablespoons of coarse sugar crystals on a plate. Brush the second log with beaten egg, coat it generously in the sugar crystals, then wrap it in plastic and chill overnight. (Refer to Cook's Note for more information.)
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare baking sheets by lining them with parchment paper.
  • Slice the unsugared dough log into thin rounds about 1/8-inch thick and place them on the baking sheets, leaving 1/2-inch space between each. Add a pecan half on top of each slice. Cut the sugared dough log into 1/8-inch slices and place them on the baking sheets. Optionally, sprinkle each sugared cookie with additional coarse sugar crystals.
  • Bake one sheet of cookies at a time in the preheated oven until the edges are barely golden, for 4 to 5 minutes. Then, transfer the cookies to wire racks to cool.

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