Heidesand (German Shortbread Cookies)
User Reviews
4.9
Heidesand (German Shortbread Cookies)
Description
This recipe for Heidesand starts by browning unsalted butter over medium heat until it develops a rich brown hue and nutty aroma. Once cooled, this butter is beaten with sugar, milk, and vanilla extract before being combined with a flour mixture containing baking powder and salt. The mixture resembles coarse sand and is dry and brittle, traits characteristic of shortbread dough which yields a crumbly, tender cookie.
The dough is formed into two logs, rolled in pearl sugar, and baked. The browned butter provides a complex flavor base, distinguishing these shortbreads from simpler versions. The contrast between the tender, crumbly center and the sweet, textured pearl sugar coating creates a unique cookie experience, traditionally enjoyed alongside coffee or tea.
Ingredients
- 2 unsalted butter 1 cup, sticks (units not specified
- 1 cup granulated sugar white
- 2 tablespoons milk
- 1 teaspoon vanilla extract quality pure
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- pearl sugar for rolling
Instructions
- Melt the butter in a small saucepan over medium heat, whisking frequently as the butter comes to a simmer (simmer, not boil). Browned specks will appear at the bottom of the pan. Whisk constantly until the the butter reaches a rich brown color. Note: The butter will burn very quickly at this stage so be careful. Once the butter is a rich brown at the bottom of the pan, remove from heat and let cool completely.Once cooled, pour the butter in a large mixing bowl and beat until frothy. Add the sugar, milk and vanilla extract and beat until combined.
- In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until the mixture resembles coarse sand.Use your hands to form the mixture into a mass. The dough will be very dry and brittle, this is normal (though a bit challenging to work with) and is what ensures a delicately crumbly shortbread. Turn the dough out onto a clean work surface and squish the dough to form two logs about 1-inch in diameter. The dough will be crumbly, keep working at it to form the logs (see pictures in this post for reference). Wrap them in plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.Slice the chilled dough into 1/4 inch thick rounds. Roll the edges of each cookie in pearl sugar and place on a lined cookie sheet. Bake for about 15 minutes, turning the cookie sheet around halfway into it to ensure even baking. Bake until the edges of the cookies are just barely beginning to turn golden. Let the cookies sit on the cookie sheet for a couple of minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 7g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 10mg | 0% |
| Potassium | 11mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 95IU | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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