Xmas Cookies: Heidesand

It’s never to early to prepare for Xmas, and certainly not too early to bake some cookies anyway.

These cookies are a specialty of our family, called “Heidesand”, but it is a modified recipe, and a bit different compared to the Northern German original.

For the dough, thoroughly mix and knead:

250 g butter (soft)
100 g finely powdered sugar
100 g marzipan paste
300 g wheat flour type 405

The dough will be rather soft after some kneading, but don’t worry!

Form to rods of about 1″ diameter, wrap in aluminum foil and let cool/solidify in the fridge overnight.

Cover with some egg jog, and roll in sugar to fully cover the outside with crystals.

Immediately cut in slices, about 3/8 of an inch thick. Put on non-stick paper with a good distance between the slices. Don’t let the rolls warm up! For best results, only cover one roll with the sugar coating at a time, and cut it into slices, before proceeding with the next roll.

Bake at 175°C, circulating air oven, for about 11 minutes (perimeter of the cookies must be brown, inside only lightly colored).

Everything done right – the cookies will look like this, and taste even better:

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