Heidesand Cookies

Heidesand-Plätzchen

Recipes with a story behind are the best in my opinion. This definitely holds true for these Heidesand cookies. For that reason I feel especially honored to introduce them here. The recipe was passed down from the lovely lady Mrs. P. Mrs. P was busy baking these cookies for her granddaugther when the handyman who was working at her place asked why it was smelling so nice in her kitchen. Mrs. P. replied that she was preparing Heidesand cookies as these were the favorite of her granddaugther and immediately handed a cookie to the handyman. He was so excited about the cookies after he tried them that he continued praising them as soon as he returned home. The girlfriend of the handyman listened to his story and immediately requested that he ask for the recipe the next day when he was about to return to Mrs. P’s house. He glady returned the favor and asked Mrs. P. for the recipe. She got very excited, immediately sat down and wrote down the recipe for him, which he then faithfully passed on to his girldfriend. And this is the point where the story takes a tragic turn. Because Mrs. P. passed away shortly after. But had passed on the recipe to the girlfriend, who has baked this recipe many times and now passed on the recipe to me. I will definitely hold it very dear in my recipe collection.

Heidesand-Plätzchen

So as stated, I got this recipe from the girlfriend of the handyman. If you are excited about a baking recipe and would like me to try it, feel free to email me at info at jennyisbaking dot com. You can also contact me on Facebook. I love to exchange recipe ideas and can talk about cookies and cakes with my readers forever 😉 But let’s get back to these cookies. Heidesand-PlätzchenHeidesand cookies are called “sand from the Heide” as they actually look like sand. If you ever should have the chance to go to the Lüneburger Heide, you will know right away why they are called like this area in the north of Germany, the ground is very sandy and the purple-colored Heide loves sandy grounds. I tried to capture some of this beautiful countryside in the pictures below when the Heide was blossoming. However, this does NOT mean that the cookies actually taste like sand, no, this is a shortbread-type of cookie with a melt-in-your-mouth butteriness, which is hard to match.

Lüneburger HeideWhen I did some research, I learned that real Heidesand cookies are actually always prepared with brown butter. I really love the taste. The recipe from Mrs. P doesn’t take the regular approach. She waits for the butter to harden again and takes more time adding the flour, but I have to say that after trying recipes, hers always come out best. Even though Heidesand cookies are traditionally served for Christmas, I am sure that you will already love them in fall. These cookies will melt in your mouth. Think of Mrs. P. when you try them, I at least will.

Credit: As written down by Mrs. P.

Heidesand Cookies

Print Recipe
Serves: Between 50-60 cookies, depending on size Cooking Time: 30min preparation + chilling + 15min of baking

Ingredients

  • 250 grams of butter
  • 230 grams of regular sugar
  • 1 vanilla pod
  • 2 tablespoons of milk
  • 340 grams of all-purpose flour
  • 2 1/2 teaspoons of baking powder

Instructions

1

Melt the butter on the stovetop. Once melted, reduce heat and let simmer for about 5min. Butter will slowly turn color, once you see brown specks and it smells nutty, it's done. May need a little longer. Place in fridge for 45min or longer immediately.

2

Beat butter with mixer for about two minutes, then slowly add sugar. Add scraped out vanilla pod and milk and beat until the mixture turns pale.

3

Mix the flour with the baking powder and slowly add to the butter mixture. Knead in last part by hand. If the dough is too crumbly, place in fridge for half an hour.

4

Now divide the dough in three parts and roll each part into a roll with about 3cm in diameter. Wrap in plastic wrap and chill for at least an hour or overnight.

5

Preheat oven to 160 degrees Celsius and line two baking sheets with parchment paper.

6

Slice rolls, each cookie should be a slice about 1/2 cm. Place cookies on baking sheet, they will rise a little. Bake for about 14-15min, don't brown, they will stay pale.

Notes

Heidesand cookies taste best fresh. However, if kept in an airtight container, they will keep for a few days.

Heidesand-Plätzchen

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