Pecan-Studded Danish Butter Cookies

Follow our step-by-step guide on how to make Pecan-Studded Danish Butter Cookies.

1. Step 1

   Start by sifting together the flour and white sugar in a large mixing bowl. Add in one egg and the vanilla extract, stirring until everything is well combined. Now, take your cold butter and cut it into the mixture using a pastry cutter until it resembles coarse cornmeal. Once you have that texture, shape the dough into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for about 20 minutes.

2. Step 2

   After the dough has chilled, divide it in half and roll each half into logs about 11 inches long. Wrap one log in waxed paper followed by plastic wrap, and let it rest in the refrigerator overnight. For the second log, brush it generously with the beaten egg, then roll it in the coarse sugar crystals until it's thickly coated. Wrap this sugared log in plastic wrap and refrigerate it overnight as well.

3. Step 3

   When you're ready to bake, preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper. Take the unsugared log of dough and slice it into rounds about 1/8-inch thick. Place these rounds on the prepared baking sheets, leaving about 1/2-inch of space between each. Top each round with a toasted pecan half. For the sugared log, slice it into 1/8-inch thick pieces as well, placing them on another baking sheet. If you like, sprinkle each sugared cookie with additional coarse sugar crystals for that extra sparkle.

4. Step 4

   Bake one sheet of cookies at a time in the preheated oven until the edges just begin to turn golden, which should take about 4 to 5 minutes. Once baked, transfer the cookies to wire racks to cool completely. Enjoy the delightful aroma and the sweet, buttery taste of these cookies with your loved ones!