Slowly but steadily I am getting in the mood for the holiday festive season. Not sure why, but every single year, there is so much to do before Christmas before you can actually enjoy all the Christmas goodies that come along with it. To get you prepared, I will post one traditional (at least in my family) German Christmas cookie recipe the next few days. Hope you like them! This first recipe is from my lovely mother-in-law! And the approximate translation of the cookie name is «heath sand». They are traditional German browned butter Shortbread cookies and are just mouth-watering delicious.

Check out the recipe

Barbara’s recipe
250g butter
250g sugar
1 pack of vanilla sugar
A good pinch of salt (sea salt or normal salt – approx. 5g)
375g flour

Heat butter in a pot while stirring until slightly brown (yes, you need a little patience) and then cool. Once the butter has cooled off, add sugar, vanilla sugar and mix until foamy, then add salt and flour, until you get a soft dough.
Spread some flour on a board (best use a tablet or kitchen board that fits in the fridge) so it doesn’t stick and you can roll the dough into approx. 2 cm high «sausages». Continue until all of the dough is used up. Cover the «dough sausages» with cling film and place in the fridge for at least 4 hours (or over night) until they are firm. Heat the oven to 175° C. Next step is to cut each of the rolls into 1 cm broad slices and place on a lined baking tray. Bake for 10-15 minutes. Let the cookies cool slightly, before you remove them from the baking tray, so they don’t break.