Heidesand - Browned Butter Shortbread Cookies
These traditional Austrian Heidesand cookies are buttery, crumbly, and infused with the rich, nutty flavor of browned butter. Easy to make with just four ingredients, they’re a must-have for your holiday cookie platter. Perfect for gifting, swapping, or pairing with your favorite festive drink, these cookies are a true Christmas classic.
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Equipment
- Wooden spoon
- Sieve
- 2-3 Baking trays lined with baking paper
- Hand or stand mixer with whisk attachment and flat beater
- Cling film
- Sharp knife
Ingredients
- 8.8 oz Butter
- 1 ¼ cups Granulated sugar
- 1 tsp Vanilla extract
- 2 ¾ cups Cake flour 13.05 oz
Instructions
- Cut 8.8 oz Butter into pieces and melt it in a frying pan over medium heat until it turns a golden brown with a nutty aroma.8.8 oz Butter
- Pour the browned butter through a fine sieve into the bowl of your stand mixer and let it cool for a few minutes.
- Add 1 ¼ cups Granulated sugar and 1 tsp Vanilla extract to the browned butter and whisk until frothy. Gradually mix in 2 ¾ cups Cake flour, one spoonful at a time.1 ¼ cups Granulated sugar, 1 tsp Vanilla extract, 2 ¾ cups Cake flour
- Knead the dough briefly with your hands, then divide it into two equal portions. Roll each into a log, wrap tightly in cling film, and refrigerate for 2 hours.
- Preheat the oven to 170 °C / 338 °F (top and bottom heat).
- Slice the chilled dough logs into even rounds and place them on baking trays lined with parchment paper.
- Bake on the middle rack for 20 minutes, or until lightly golden. Cool completely on the trays.
- Store the cookies in an airtight cookie tin to keep them fresh and delicious for up to 2–3 weeks.
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 195IU | Calcium: 4mg | Iron: 0.1mg
Servings: 32 cookies
Calories: 125kcal
