"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." — phoenix__rising
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1 1/2 cups
1 1/2 cups
cold unsalted butter, cut into chunks
coarse sugar crystals
pecan halves, toasted
coarse sugar crystals for sprinkling
Really good! Amazing recipe! Melts on your mouth instantly!
This dough can be a bit crumbly, but the cookies are amazing! Well worth the mess. :)
I am the original poster of this recipe. The crumbliness of the dough is what makes the crisp texture of the cookie when it is baked. If you mix the dough when the kitchen is hot,the dough is less crumbly and easier to mix. I usually mix it after I've spent the first part of the day baking other cookies. Then, when baking the butter cookie, I always do it first in the morning, when the kitchen is cold. Hope this helps.
The dough was impossibly crumbly to even try to form a ball let alone roll it into a log. I added an egg and another teaspoon of vanilla and then everything was fine and the cookies were very good.
Just finished making this recipe. I didn't have a problem with mixing the dough it was the baking that wasn't right. Recommend to bake at 350 for 10 mins then turn cookies over and bake 4 more minutes. Cookie was delicious .
* Percent Daily Values are based on a 2,000 calorie diet.
Sugared Danish Butter Cookies with Pecan Halves
Serving Size: 1/176 of a recipe
Servings Per Recipe: 176
Amount Per Serving
Calories from Fat: 19
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