|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 13g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Heidesand is a shortbread cookie named after a Northern German landscape, the Lüneberg Heath (Lünerberger Heide). The ground there is made up of sand left over from glaciers although it is miles from the ocean. These shortbread refrigerator cookies are melt in your mouth and feel a bit sandy. Vanilla and browned butter make them delicious.
1 3/4 cup (400 grams) unsalted butter
3/4 cup (150 grams) sugar
1/8 teaspoon salt
1/2 vanilla bean, or 1 teaspoon vanilla flavoring
2 1/4 cup (275 grams) flour
Gather the ingredients.
Melt 3/4 cup/170 grams of the butter in a pan and cook it until it starts to brown and takes on a good aroma. Do not let it burn.
Pour the butter into a bowl to cool and refrigerate until firm.
Cut the remaining 1 cup of cold butter into pieces and mix with the sugar, salt, and vanilla until light and fluffy.
Mix in the flour to form a stiff dough.
Form the dough into two rolls, 1 to 1 1/2 inches in diameter.
Roll these in granulated sugar. If you have large crystal sugar it makes a very nice decoration.
Wrap in plastic foil and refrigerate overnight.
Remove the dough from the refrigerator and preheat the oven to 350 F for a half an hour.
Cut the roll of dough with a sharp knife into 1/4-inch slices.
Place the cookie dough on a baking sheet and bake for 12 to 15 minutes, until cookies are set and slightly browned.
Remove cookies from the oven and let cool completely. If they are still warm when you touch them, they could disintegrate (they are very tender).
- Because there are so few ingredients in these cookies, you will have the best results if you choose fresh butter and real vanilla.
- Store at room temperature.