German Sand Cookies Heidesand Recipes
GERMAN SAND COOKIES - HEIDESAND
This version contains nuts. Translated from "Back vergnuegen wie noch nie," one of my favorite German language cookbooks, acquired while living in Germany. German vanilla sugar comes in small paper packets and can be found in German markets - it is very fine & sparkly.
Provided by HeatherFeather
Categories Dessert
Time 3h20m
Yield 70 cookies
Number Of Ingredients 5
Steps:
- Beat butter until light and fluffy using an electric mixer.
- Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
- Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
- Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
- Preheat oven to 150 C.
- Have ready baking sheets lined with parchment paper (or greased).
- Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
- Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
- While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
- When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
- They should be covered in the sugar mixture on all sides.
Nutrition Facts : Calories 66.6, Fat 4, SaturatedFat 1.9, Cholesterol 7.7, Sodium 7.4, Carbohydrate 7, Fiber 0.4, Sugar 2.5, Protein 1
HEIDESAND (MY FAMOUS SUGAR COOKIES)
These cookies never last out the day at work, church get-togethers or wherever I take them. I got this recipe back in high school in my German class and have been making them ever since. Yummy! They've become my annual blue ribbon winner at the local county fair.
Provided by ReeLani
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Cream butter or margarine and the sugars in a large bowl til fluffy.
- Add egg and vanilla to butter/sugar mixture and blend well.
- In another bowl combine flour, cream of tartar, baking soda and salt.
- Stir flour mixture into butter/sugar mixture til all is incorporated.
- Form dough into 1-inch balls (refrigerate for a few hours first if too soft to handle).
- Roll balls of dough in sugar (either regular granulated sugar or colored sugar as you prefer), place on an ungreased cookie sheet, and flatten.
- Bake at 350 degrees for 10-15 minutes, until very lightly brown.
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- 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.
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