Heidesand Cookies – German Shortbread Cookies

Heidesand cookies, known as the “sand of the heath” in Germany, offer a delightful twist on traditional shortbread or sablé cookies. Their texture is reminiscent of the sandy earth found in the beautiful Lüneburg Heath in northern Germany. Although these delicious treats are typically associated with Christmas, they can be enjoyed throughout the year.

This recipe takes inspiration from a renowned German cookbook, Backvergnügen Wie Noch Nie (2008), almond paste has been incorporated into the recipe to enhance its flavour and texture. The addition of almond paste to these cookies brings a subtle yet distinctive flavor. It creates a delightful nutty taste and adds a rich, buttery texture that enhances the overall experience of enjoying these treats.

After preparing the dough, it is formed into rolls and then coated with either granulated or pearl sugar for added sweetness and texture.

Heidesand Cookies – German Shortbread Cookies

Ingredients (includes allergens)

Yields approximately 50 cookies

1. To start, mix the butter, confectioners’ sugar, and a pinch of salt in a bowl. To incorporate almond paste into your recipe, you have two options. If the almond paste is firm enough, you can grate it using a grater. However, if the consistency is too soft to grate, you can gently tear it into small pieces using your fingertips. To enhance the flavor of your recipe, incorporate a hint of vanilla extract. Use your hands to thoroughly blend all the ingredients until they are properly combined. This hands-on approach ensures that every element is well mixed together for the best results. To achieve a perfect consistency, simply incorporate the flour into the mixture and knead it thoroughly. This step is crucial in ensuring that all ingredients are well-blended and the desired texture is achieved.

2. Next, divide the dough into two equal parts. Take each part and shape it into a cylinder with a diameter of approximately 2 inches or 5 centimeters. After shaping, make sure to wrap each cylinder securely with plastic wrap to keep them fresh and protected. To ensure the best results when working with dough, it is recommended to refrigerate your dough cylinders for a minimum of two hours until they become firm to the touch. Chilling the dough after mixing helps to solidify it and improve its texture. For optimal results, it is recommended to let the dough chill in the refrigerator for a maximum of 24 hours. This extended cooling period allows the flavors to meld together and enhances the overall quality of your baked goods.

3. Preheat your oven to 375 °F / 190 °C and carefully line your baking sheet with parchment paper. To prepare, take a separate bowl and whisk the egg yolk. Next, spread the granulated or pearl sugar evenly on your work surface.

4. Retrieve one of the dough cylinders from the refrigerator and remove the wrapping. Use a pastry brush to gently coat the surface of the log with beaten egg yolk before rolling it in the granulated or pearl sugar. Slice the log into thin 1⁄4-inch / 6-mm-thick rounds and ensure there is enough space between each slice on the prepared baking sheet.

5. Bake cookies in a preheated oven for 10 to 12 minutes or until the edges become a golden brown and the centers remain a delicate hue. Once removed from the oven, allow them to cool on a rack for several minutes before gently transferring them to another rack to cool completely. Repeat this process for the remaining dough.

6. Permit your cookies to cool completely to room temperature before storing them in an airtight container, where they will remain fresh and delicious for at least one week.

Finally, enjoy your Heidesand cookies!

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Glühwein – Mulled Wine

ANKERKRAUT Glühwein Gewürz / ANKERKRAUT Mulled Wine Spice

INGREDIENTS

Cinnamon, orange peel, lemon peel, cloves, star anise, vanilla pods
May contain traces of mustard and celery.

DIRECTIONS

Heat 750ml red wine (or grape juice), add three tablespoons of sugar and hang two to three tablespoons of Ankerkraut mulled wine spice in a tea strainer in the pot with the wine. Take care – do not boil, just leave to infuse at around 80 degrees.

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PFEFFERNÜSSE

Pfeffernüsse – Iced Spice Cookies

MAKES ABOUT 48 COOKIES

Pfeffernüsse, which translates to “pepper nuts”, are delightful little cookies. They are crafted using the Lebkuchen spice mixture found in Elisenlebkuchen and regular Lebkuchen. A touch of white pepper adds a delightful warmth, while cocoa powder contributes to their appealing colour. Pfeffernüsse vary slightly from region to region, offering unique twists on this beloved treat. This recipe mirrors the Offenbacher Pfeffernuss.

Ingredients

½ cup/160g honey

¼ cup plus 2 tablespoons/75g granulated sugar

2 teaspoons ginger bread spice

⅛ teaspoon white pepper

1 teaspoon baker’s ammonia

1 tablespoon rum, slightly warmed

2½ cups, scooped and leveled/310g all-purpose flour, plus more if needed

1 teaspoon cocoa powder

¼ teaspoon salt

1 egg

1 tablespoon freshly squeezed lemon juice

13 tablespoons/100g confectioners’ sugar

1 tablespoon water

Directions

Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper

In a small saucepan, combine the honey and granulated sugar over medium-high heat. Stir gently until the sugar dissolves completely. Take it off the heat and carefully add in the gingerbread spice and pepper, stirring well. Set it aside for future use.

Effortlessly incorporate the baker’s ammonia into the aromatic rum, ensuring a seamless blend. Gently mix this concoction with the sweet honey mixture for a delectably harmonious result.

For best results, begin by combining the flour, cocoa powder, and salt in a separate bowl. Once mixed, slowly incorporate this dry mixture into the honey mixture while also adding the egg. Stir or knead until thoroughly combined, keeping in mind that the dough may be sticky. If necessary, add a small amount of flour during the kneading process to achieve the desired consistency. However, be cautious not to add too much flour as this can result in stiff and dry cookies.

To create perfectly shaped cookies, gently roll the dough into small 1-inch/2. 5cm balls. When arranging them on the baking sheets, be sure to leave about ½ inch/12mm of space between each cookie for optimal spreading during baking. As you place one sheet in the oven and patiently wait for 10 minutes, you’ll notice that the cookies will rise into a delightful dome shape and acquire a dry texture on the surface without turning golden brown.

As the delightful scent of freshly baked cookies fills your kitchen, take a moment to prepare the perfect finishing touch – the glaze. To create this delectable coating, simply whisk together confectioners’ sugar, tangy lemon juice, and a splash of water in a bowl. This sweet and zesty glaze will elevate your cookies to new levels of deliciousness.

Once your cookies are baked to perfection, take them out of the oven and let them cool on a baking rack. While they’re still warm, delicately brush a thin layer of glaze onto the tops and edges. The glaze may slightly stiffen as you work, but don’t worry! Just whisk in a few drops of water or lemon juice to loosen it up and continue with ease. Enjoy your beautifully glazed cookies! Repeat this process with the second baking sheet of cookies and the glaze.

For the best taste and texture, it is highly recommended to allow your freshly baked cookies to cool completely before storing them in a container. This will ensure that they retain their deliciousness and stay crispy. Additionally, for optimal flavor development, allow the cookies to rest for 2 to 3 days before indulging in their scrumptiousness. This waiting period allows all the flavors to meld together, resulting in a truly delightful treat that will have you savouring every bite. So exercise a little self-control and let those cookies reach their full potential before you enjoy them!

Rest assured, these delightful cookies will stay fresh and delicious for several weeks when stored in a tin at room temperature. No need to worry about them losing their taste or texture.

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The Winterfest Goody Bags also include Marzipan Kartoffeln by Zentis, Voortman No Sugar Added Oatmeal Cookies and Purity Ginger Snaps.

Contents include nuts, milk, egg, wheat, soy and other allergens.