GERMAN SAND COOKIES RECIPES

Steps:

• In a saucepan, melt the butter and let it cook on medium heat until browned.
• Remove the butter from the heat and let it cool first at room temperature and then in the fridge until it is solid again.
• Put the cooled butter in a bowl and mix for about 30 seconds until it is creamy and fluffy.
• Mix the flour with the baking powder. Slowly add the sugar, vanilla sugar, salt, milk and flour while mixing. Mix well but not too long.
• Take the dough out of the bowl and continue kneading with your hands. Shape two long strings from the dough, each with a diameter of about 2 inches (5 cm). Let these strings rest in the refridgerator for at least 30 minutes until they have hardened.
• Preheat the oven to 350° F (180° C) and line a baking sheet with parchment paper.
• Cut the dough strings into slices about ¼-inch or 1 cm thick and place each slice on the baking sheet. Bake in the oven for about 10 to 15 minutes depending on the size and thickness of your cookies.
• Remove the cookies from the oven when they are almost cooked in the middle, but not completely. Let the cookies cook a little on the baking sheet before you remove them.
• Enjoy immediately or store in an airtight container for about a week.

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.