Description
These delightful German sand cookies offer a sophisticated, melt-in-your-mouth experience with a delicate, crumbly texture. Perfect for a quick afternoon treat, this simplified heritage recipe captures the rich butter and vanilla flavors of a traditional European bakery in a fraction of the time.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup soft white sugar
- 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 pinch salt
Instructions
- In a large bowl or stand mixer, cream together the softened butter, white sugar, and vanilla sugar until the mixture is pale and fluffy.
- Add the single egg yolk to the butter mixture and mix thoroughly until the dough looks smooth and consistent.
- Slowly add the flour and a pinch of salt to the wet ingredients, kneading just until a firm, cohesive dough forms.
- Wrap the dough tightly in cling film and refrigerate for at least one hour to allow the butter to firm up and the flour to hydrate.
- Preheat your oven to 180°C (350°F) and line a baking tray with greaseproof paper.
- Roll the chilled dough into walnut-sized balls, place them on the baking tray, and flatten each slightly with a fork.
- Bake for approximately 16 minutes until the edges are just turning a light golden brown, then cool on the tray before moving to a wire rack.
Notes
For the best results, use high-quality European-style butter as it has a higher fat content which enhances the sandy, shortbread-like texture. If you find the dough is too crumbly to roll after chilling, let it sit at room temperature for five minutes to slightly soften before shaping.
- Prep Time: 15 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: German