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Heidesand after my mom

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 250 g sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 375 g flour

Instructions

Working time approx. 20 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 25 minutes; Total time approx. 14 hours 45 minutes

My father’s favorite Christmas cookies (always delicious)

Melt the butter, lightly brown, and let cool. The butter should still be slightly warm. While still liquid, beat until creamy. Gradually add the sugar, salt, and vanilla sugar. Add the flour a tablespoon at a time. Immediately roll the dough into logs (this may be a bit difficult; use plastic wrap if necessary). Refrigerate for 12-14 hours. Then cut the dough into slices (they may crumble slightly) and place them on an ungreased baking sheet. Bake the Heidesand for 20-25 minutes at 170°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Heidesand after my mom

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