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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5 from 5 votes

Delicious Heidesand (brown butter shortbread) cookies, placed on gorgeous cookie plate.

Prep Time:20

Chilling time:2

Total Time:2 20

Equipment

Frying Pan
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

Metric - US Customary

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

Calories: 125kcal

Servings: cookies

Author: Nora