Heidesand (German shortbread cookies)

5 from 3 votes

Heidesand are German shortbread cookies made with browned butter! These classic Christmas cookies have a tender texture and buttery taste.

Prep Time30

Cook Time15

Total Time45

Course: Cookie

Cuisine: German

Servings:

In a small saucepan over medium heat, melt the butter and let it come to a simmer. Whisking constantly let the butter simmer until brown specks appear at the bottom of the saucepan and the butter has a rich amber color. Transfer the butter to a bowl and let sit in a cool spot until it has cooled completely and starts to solidify about 30-45 minutes.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter until smooth. Then add sugar, salt, vanilla sugar, and milk. Mix until smooth.
Combine flour and baking powder, and add to the butter mixture with the mixer running on low. Mix until combined.
Turn out the dough onto a lightly floured work surface, then knead the dough by hand, divide it by three and shape each portion into a log with a 1.5-inch diameter.
Roll each log in sugar and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (180C) and line a baking sheet with parchment paper.
Cut the logs into 1/4-inch thick slices with a sharp knife and transfer the cookies onto the baking sheet.
Bake cookies for 13-15 minutes in the middle of the oven or until just lightly browned on the edges. Take out of the oven and let cool on a wire rack.

Crumbly dough: Adding a little bit of milk makes it easier to make the dough and shape the cookie.
Browned butter: Making browned butter is simple but it burns easily. The butter should just simmer, not boil. If it is your first time I recommend using a saucepan or skillet with a white bottom this way you can see the speckles.
Measuring: It's very important to measure the flour correctly. German recipes rely on accurate measuring, especially when making shortbread cookies. I recommend using a scale if you have one.
Slicing: Instead of cutting the cookies with a knife, you can also use (unflavored) dental floss. To make the cookies look more uniform carefully shape the cookies into circles after cutting them.
Shaping: Use plastic wrap to make it easier to shape the dough into a log.
Rolling: Instead of using sugar, you can also roll the cookies in chopped pistachios. I prefer to roll the whole log in sugar after shaping it but you can also roll each cookie individually after slicing them.
Egg: Some recipes call for adding an egg to make the dough less crumbly, but this changes the texture of the cookies and they won't be as tender.