Heidesand cookies are a traditional German shortbread delicacy known for their buttery, crumbly texture and delicate flavour. To make these delightful treats, you will need the following ingredients:
Ingredients
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200g unsalted butter
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100g powdered sugar
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1 tsp vanilla extract
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250g all-purpose flour
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A pinch of salt
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Granulated sugar for rolling
Instructions
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Begin by browning the butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma, then let it cool to room temperature.
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In a mixing bowl, combine the cooled browned butter with powdered sugar and vanilla extract, mixing until smooth and creamy.
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Gradually add the all-purpose flour and a pinch of salt, mixing until a dough forms.
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Divide the dough into two portions and shape each into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Roll the chilled dough logs in granulated sugar for an extra sweet crunch on the outside.
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Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about an inch apart.
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Bake for 12-15 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Heidesand – German Shortbread Cookies
Ingredients
- 200g unsalted butter
- 100g powdered sugar
- 1 tsp vanilla extract
- 250g all-purpose flour
- A pinch of salt
- Granulated sugar for rolling
Instructions
- Begin by browning the butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma, then let it cool to room temperature.
- In a mixing bowl, combine the cooled browned butter with powdered sugar and vanilla extract, mixing until smooth and creamy.
- Gradually add the all-purpose flour and a pinch of salt, mixing until a dough forms.
- Divide the dough into two portions and shape each into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough logs in granulated sugar for an extra sweet crunch on the outside.
- Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about an inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.