Heidesand Cookies
Heidesand are a traditional German shortbread cookie that has a crumbly and buttery texture. The name "Heidesand" means "heath sand", referring to the sandy soil of the heathlands in Northern Germany where the cookie originated. They are feature on cookie platters during Christmas and are a beloved classic in German baking.
Category: Cookies
Source: www.lecker.de
Equipment
| Baking tray | |
| Mixing bowl |
Ingredients
| Butter | |
| Egg yolks | |
| Powdered sugar | |
| Vanilla sugar | |
| Salt | |
| Water | |
| Flour | |
| Egg yolks | |
| Pearl sugar |
Instructions
Cream butter in pieces, egg yolks, powdered sugar, vanilla sugar, salt and ice-cold water with the whisk of the mixer. Sift flour over it and knead into the dough.
Form dough into two rolls, each about 5 cm in diameter, and wrap in plastic wrap. Let dough rest in the refrigerator for at least 3 hours, but preferably overnight.
Line two baking sheets with parchment paper. Spread hail sugar on a large plate. Preheat oven (electric stove: 175°C/fan: 150°C/gas: see manufacturer). Whisk egg yolk. Brush dough rolls all around with it and then roll in hail sugar. Cut dough rolls into slices about 1/2 cm thick, spread on baking sheets and bake in hot oven for 10-12 minutes each. Let the heather sand cool on the baking sheets.
Nutrition
| Serving size: | 202.4 |
| Energy: | 850.7 |
| Ratio: | 4.2 |
| Carbohydrate: | 114.0 |
| Fat: | 38.0 |
| Protein: | 11.2 |
| Saturated fat: | 22.9 |
| Sodium: | 76.1 |
| Sugar: | 52.7 |