Description
Delicious classic German Christmas cookies from the North: Heidesand. They melt in your mouth…. yummy!
Ingredients
Scale
- 170g Butter
- 170g Zucker
- Prise Salz
- 1 TL Vanille Extrakt
- 250g Mehl (Type 550)
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- (25-28 cookies)
- 6 oz. (170g) butter
- 6 oz. (170g) sugar
- pinch of salt
- 1 tsp. vanilla extract
- 8.8 oz. (250g) all-purpose flour
Instructions
- Add the butter to a small saucepan and heat up. Let boil (be careful, it will foam up a lot at the beginning) until it starts browning at the bottom of the saucepan and smells like nuts. Remove from the heat and pour into a heatproof bowl. Let cool down for about 50-60 minutes.
- Add the melted butter to a large bowl and mix on high speed until light and fluffy. Add sugar, salt, and vanilla extract and mix in well. Add the flour gradually and fold in – the dough will look and feel like wet sand. Shape the dough into a log and wrap in plastic wrap. Place in the fridge overnight.
- Preheat the oven to 340°F (170°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and let it warm up a bit. Cut into (not too thick) slices and place on the baking sheet. Bake for 15-17 minutes. Take out of the oven, transfer to a wire rack and let cool down completely. Store in a tin box.
Notes
- Enjoy baking!