German Heidesand Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
35
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Calories
77 kcal
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Course
Baked Goods
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Cuisine
German
German Heidesand Cookies
Description
These German Heidesand Cookies combine softened unsalted butter with icing sugar, grated marzipan paste, vanilla sugar or extract, and lemon zest. The mixture is blended until creamy, then combined with sifted all-purpose flour and formed into logs. After chilling to firm up the dough, the rolls are brushed with egg yolk and coated with granulated sugar before slicing into thin rounds.
Baked at 175°C (350°F), the cookies develop a light golden color and delicate crumb texture. The marzipan adds a subtle almond note that complements the butter and citrus zest. Their thin, crisp edges contrast the tender center, typical of German shortbread-like cookies.
These cookies are ideal alongside coffee or tea and can be beautifully presented as part of a cookie assortment or for special occasions.
The recipe's precision with ingredient weights and attention to chilling ensures consistent crumb and shape, key to these traditional German treats.
Ingredients
- 100 g unsalted butter 3.5 oz/ scant ½ cup (Note 1, soft
- 50 g icing sugar 1.7 oz/ ½ cup
- 25 g marzipan paste 0.8 oz/ ¼ cup (grated and loosely packed)
- 1 vanilla sugar Note 2, or ½ teaspoon pure vanilla extract
- 1 lemon only the zest, organic
- 125 g all-purpose flour 4.5 oz/ 1 cup
- 1 egg yolk
- 4 tablespoons granulated sugar
Instructions
- Pastry: Mix the soft butter, icing sugar, grated marzipan paste, vanilla sugar or extract, and grated lemon zest using a handheld mixer. The mixture should get creamy. Sieve the flour over this mixture and incorporate it. Form a long pastry roll, about 4 cm/ 1.6 inches thick. Halve the roll, and wrap each half in plastic wrap.100 g soft unsalted butter/ 3.5 oz/ scant ½ cup + 50 g icing sugar/ ½ cup + 25 g marzipan paste/ 0.8 oz/ ¼ cup + 1 sachet vanilla sugar or ½ teaspoon pure vanilla extract + 1 organic lemon, the zest + 125 g all-purpose flour/ 1 cup
- Refrigerate for several hours or overnight.
- Preheat the oven to 175°C/ 350°F. Line two baking sheets with baking paper.
- Cut cookies: Whisk the egg yolk with a fork and brush the pastry rolls all over. Place the granulated sugar on a plate and toss the roll to coat in sugar. Cut the rolls into ½ cm/ 0.2 inch slices. Place the pastry slices on the prepared baking trays.1 egg yolk + 4 tablespoons granulated sugar
- Bake for about 10-15 minutes until the cookies are golden.
Notes
- Use a digital kitchen scale for accurate ingredient measurements to achieve the best cookie texture and consistency.
- If vanilla sugar is unavailable, substitute with ½ teaspoon of pure vanilla extract without affecting flavor quality.
- Allow sufficient refrigeration time to firm the dough, which aids in easier slicing and maintaining cookie shape during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 77kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 12mg | 4% |
| Sodium | 22mg | 1% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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