Butter Pecan Danish Cookies

Combine the flour and white sugar in a mixing bowl, stirring until they are evenly blended. Add 1 egg and the vanilla extract to the mixture, blending until everything is well combined. Using a pastry cutter, work the cold butter into the mixture until it has a rough, crumbly texture. Form the dough into a ball and wrap it in plastic wrap, then refrigerate for 20 minutes.

Divide the dough into two equal parts and shape each part into a long, thin log. Wrap one of the logs in waxed paper and then plastic wrap, refrigerating it overnight. Place 3 tablespoons of coarse sugar crystals on a flat surface and brush the second log with beaten egg. Roll it in the sugar crystals, coating it thoroughly. Wrap the sugared log in plastic wrap and refrigerate overnight.

Preheat your oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper.

Cut the unsugared log of dough into thin, round slices about 1/8-inch thick and place them on the prepared baking sheets, leaving about 1/2-inch of space between each cookie. Top each round with a pecan half. Cut the sugared log of dough into thin, round slices and place them on prepared baking sheets. Sprinkle each sugared cookie with additional coarse sugar crystals, if desired.

Place one baking sheet of cookies at a time into the preheated oven and bake until the edges are just lightly golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.