SUGARED DANISH BUTTER COOKIES WITH PECAN HALVES
This recipe is for a very elegant and tender butter cookie that just melts in your mouth. Half of the dough yields a sugared butter cookie, while the other half is unsugared and topped with a pecan half. This recipe can be easily halved for a smaller yield, but believe me, the cookies disappear quickly. You won't regret making an entire batch because no one can stop eating them. The recipe looks more complicated than it really is. Just be sure not to slice the cookies too thickly.
Provided by phoenix__rising
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h45m
Yield 176
Number Of Ingredients 9
Steps:
- Sift the flour and white sugar together in a mixing bowl, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
- Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.)
- Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper.
- Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired.
- Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.
Nutrition Facts : Calories 38 calories, Carbohydrate 4.3 g, Cholesterol 6.3 mg, Fat 2.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 0.9 mg, Sugar 2 g
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Anderson Jhonny
[email protected]I would not recommend this recipe.
Princess Tabitha
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Thankful _1
[email protected]These cookies are a bit dry. I think I'll add some more butter next time.
Ali Hyder
[email protected]I had some trouble getting the cookies to hold their shape. I think I might have overmixed the dough.
Brian Adams
[email protected]These cookies are a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Md. Deloar Hossen
[email protected]I love the way these cookies look. They're so elegant and festive.
Heather Ornelas
[email protected]These cookies are perfect for any occasion. I've made them for Christmas, Easter, and even just because.
jobbar mia
[email protected]I'm not a huge fan of pecans, so I substituted walnuts instead. They turned out great!
Ismaail Achagri
[email protected]These cookies are a little time-consuming to make, but they're worth the effort. They're so delicious and unique.
Project GRACELOVE
[email protected]These cookies are so easy to make, and they always turn out perfect. I've made them for bake sales, potlucks, and just for my family to enjoy.
Tiron Mariyadas
[email protected]I love the combination of sweet and salty in these cookies. The sugar coating is perfectly balanced by the savory pecans.
Najam Saqib
[email protected]These cookies were a hit at my holiday party! They're so buttery and flavorful, and the pecan halves add a nice crunch. I'll definitely be making these again.