German Sand Cookies (Heidesand)
Delve into the delightful world of German baking with these scrumptious German Sand Cookies, known as Heidesand. This beloved treat is characterized by its rich, nutty flavor and delicate texture, making it the perfect accompaniment to your afternoon tea or coffee. Originating from the cherished German cookbook Back vergnuegen wie noch nie, which I acquired while living in Germany, this recipe features finely ground hazelnuts that lend a lovely depth to each bite. With a preparation time of around three hours and a baking time of just 20 minutes, you’ll find this recipe well worth the wait as it yields approximately 70 exquisite cookies that are sure to impress family and friends.
Recipe Details
| Detail | Information |
|---|---|
| Total Time | 3 hours 20 minutes |
| Prep Time | 3 hours |
| Cook Time | 20 minutes |
| Recipe Yield | 70 cookies |
| Category | Dessert |
| Servings | Approximately 70 cookies |
| Rating | 5/5 |
| Review Count | 1 |
| Description | A nutty version of the classic German Sand Cookies, perfect for any occasion. |
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet unsalted butter | 250 grams |
| Granulated sugar | 170 grams |
| Hazelnuts (ground) | 125 grams |
| All-purpose flour | 375 grams |
| Vanilla sugar (German) | 2 envelopes |
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 66.6 |
| Total Fat | 4 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 7.7 mg |
| Sodium | 7.4 mg |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 0.4 g |
| Sugars | 2.5 g |
| Protein | 1 g |
Instructions
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Prepare the Butter: Begin by beating the sweet unsalted butter in a large mixing bowl using an electric mixer until it becomes light and fluffy. This process is essential for achieving the perfect texture in your cookies.
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Add Sugar: Measure out 125 grams of the granulated sugar, setting aside the remaining amount for later. Add this portion to the whipped butter, mixing well until fully incorporated and smooth.
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Incorporate Dry Ingredients: Next, gently stir in the ground hazelnuts and all-purpose flour using a spoon. It is crucial to mix these ingredients by hand, as using the mixer at this stage may toughen the dough. Add one envelope of the vanilla sugar, ensuring it is well blended into the mixture.
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Form the Dough Logs: Once the dough is fully mixed, divide it into two equal portions. Roll each portion into a log shape, about 2 inches in diameter. Wrap each log securely in waxed paper, ensuring there are no exposed ends. Chill the logs in the refrigerator for at least 2 hours, or until firm.
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Preheat the Oven: About 30 minutes before you are ready to bake, preheat your oven to 150°C (approximately 300°F). This low temperature helps to ensure that the cookies bake evenly without browning too quickly.
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Prepare the Baking Sheets: Line your baking sheets with parchment paper or grease them lightly to prevent the cookies from sticking. This step is vital for easy removal after baking.
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Slice the Cookies: Once the dough has chilled and firmed up, remove it from the refrigerator. Using a sharp knife, slice the logs into rounds approximately 1 cm thick. Place these slices onto the prepared baking sheets, ensuring they are spaced adequately apart to allow for slight spreading during baking.
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Bake: Place the baking sheets in the center of the preheated oven and bake the cookies for about 20 minutes. Keep a close eye on them, as they should remain fairly light in color when ready. Avoid over-baking, as this will affect the texture.
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Prepare the Sugar Coating: While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the second envelope of vanilla sugar in a bowl. This sugar mixture will add a delightful sweetness and enhance the flavor of the cookies once they are baked.
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Coat the Cookies: When the cookies are done baking, remove them from the oven and allow them to cool for just a few seconds—enough to handle safely. Gently drop each warm cookie into the sugar mixture, ensuring they are coated on all sides.
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Cool Completely: Once coated, transfer the cookies to a wire rack or a plate to cool completely. This allows the sugar to adhere properly, resulting in a beautiful and tasty finish.
Storage
These German Sand Cookies can be stored in an airtight container at room temperature for up to a week, although they are often best enjoyed fresh. For longer storage, consider freezing them after baking, which will preserve their flavor and texture. Just make sure to separate layers with parchment paper to prevent sticking.
Final Thoughts
These German Sand Cookies (Heidesand) are a delightful treat that captures the essence of traditional German baking. Their delicate flavor, combined with the nutty crunch of hazelnuts and the sweet touch of vanilla sugar, creates a cookie that is both sophisticated and comforting. Perfect for gifting or as a special treat for yourself, these cookies are sure to become a favorite in your baking repertoire.
Embrace the flavors of Germany with these delectable cookies, and share them with friends and family for a true taste of culinary joy. Enjoy the process of baking, and let these delightful cookies bring warmth and happiness to your home!
