For the best results, ensure your butter is very cold before cutting it into the flour mixture. This will create a more tender and flaky cookie. Toasting the pecan halves enhances their flavor and adds a delightful crunch. Don't skip the chilling time! This is crucial for preventing the cookies from spreading too much during baking and helps develop the delicate texture. If the dough becomes too soft to handle, return it to the refrigerator for a few minutes to firm up. These cookies are best stored in an airtight container at room temperature for up to 5 days.
Sugared Danish Butter Cookies with Pecan Halves
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PREP TIME1 hrs
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COOK TIME25 mins
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TOTAL TIME25 hrs 45 mins
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SERVING176 People
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VIEWS21
Indulge in these exquisitely delicate butter cookies, a symphony of textures that melt in your mouth. Half of the batch is adorned with a glittering coat of sugar, while the other half is crowned with a perfectly toasted pecan half. Though easily halved, be warned: these cookies vanish with enchanting speed, making a full batch a truly irresistible temptation.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol6 mg
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Fiber0 g
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Protein0 g
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Saturated Fat1 g
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Sodium1 mg
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Sugar2 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large mixing bowl, sift together the flour and granulated sugar. Add the egg and vanilla extract, mixing until just combined. (5 minutes)
02 Step
Recipe View 10 mins Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse cornmeal. (10 minutes)
03 Step
Recipe View 20 mins Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 20 minutes to allow the gluten to relax. (20 minutes)
04 Step
Recipe View 5 mins Divide the dough in half. On a lightly floured surface, roll each portion into an 11-inch-long log. (5 minutes)
05 Step
Recipe View 12 hrs Wrap one log in waxed paper and then plastic wrap, refrigerating overnight. (12 hours)
06 Step
Recipe View 12 hrs Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log evenly with the beaten egg. Roll the log in the sugar crystals, ensuring a thick, even coating. Wrap this sugared log carefully in plastic wrap and refrigerate overnight. (12 hours)
07 Step
Recipe View 10 mins Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. (10 minutes)
08 Step
Recipe View 15 mins Cut both the unsugared and sugared logs into 1/8-inch thick slices. Place the slices on the prepared baking sheets, leaving about 1/2-inch space between each cookie. (15 minutes)
09 Step
Recipe View 5 mins Top each unsugared cookie with a toasted pecan half. Sprinkle the sugared cookies with additional coarse sugar crystals, if desired. (5 minutes)
10 Step
Recipe View 5 mins Bake one sheet of cookies at a time in the preheated oven until the edges are barely golden, approximately 4 to 5 minutes. (5 minutes)
11 Step
Recipe View Transfer the cookies to wire racks to cool completely. Enjoy!
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Please Rate
Christa Mann
Jun 4, 2025I was a little intimidated by the overnight chilling, but it's totally worth it. These are the best butter cookies I've ever made!
Lenna Price
May 28, 2025My family devoured these in a matter of hours. I'll definitely be making a double batch next time!
Lloyd Flatley
May 10, 2025These cookies are absolutely divine! The sugared ones are perfectly crisp, and the pecan halves on the others are such a nice touch.
Domenick Murphy
May 1, 2025The recipe was easy to follow, and the cookies turned out beautifully. Thank you for sharing this wonderful recipe!