German Shortbread Cookies - Heidesand

Method6 steps

1. 1

   Step 1: Melt the butter (250 g) in a saucepan over medium heat until it turns golden brown and smells nutty. Whisk frequently and watch closely, as the butter browns quickly. Let it cool to room temperature.

   Uses 250 g butter

2. 2

   Step 2: Add the browned butter with the vanilla extract (2 tsp), regular sugar (250 g), salt (1 pinch), and cinnamon to a mixing bowl, and beat until frothy.

   Uses 250 g sugar · 1 pinch of salt · 2 tsp vanilla extract · 1/2 tsp Ceylon cinnamon · 250 g butter browned until nutty and cooled to room temperature

3. 3

   Step 3: Add the flour (375 g) and knead into a smooth dough. The dough may be slightly crumbly—that’s normal for German shortbread cookies.

   Uses 375 g all-purpose flour · brown butter beaten with sugar, vanilla, salt and cinnamon

4. 4

   Step 4: Roll the dough into logs, about 1.2 inches (3 cm) in diameter, and wrap them tightly in plastic wrap. Smaller logs will make smaller cookies.

   Uses 375 g flour kneaded into the brown butter sugar mixture

5. 5

   Step 5: Refrigerate the Heidesand dough logs for at least 2 hours or until firm.

   Chill Heidesand dough logs · 120 minUses dough rolled into3 cm diameter logs and wrapped

6. 6

   Step 6: Let the logs soften slightly at room temperature, then cut them into 1/4-inch (0.5 cm) thick slices. Place the slices on a baking tray lined with parchment paper. Bake at 350°F (180°C) for about 12 minutes. The cookies should remain light in color. Let the German shortbread cookies cool completely.

   Bake cookies · 12 minUses dough logs refrigerated at least two hours until firm