German Heidesand Cookies
- 1/2 cups Soft Butter
- 1/2 cups Icing Sugar
- 1/4 cups Grated Marzipan Paste, Loosely Packed
- 1 teaspoon Vanilla Sugar
- 1 Organic Lemon, Zested
- 1 cup Plus 1 Teaspoon All-purpose Flour
- 1 Egg Yolk
- 4 Tablespoons Granulated Sugar
- With a handheld mixer, mix together soft butter, icing sugar, grated marzipan paste, vanilla sugar and grated lemon zest until creamy. Sift flour over the mixture and incorporate. Form a long pastry roll, about 4 cm (1.6 inches) thick. Halve the roll, wrap each half in plastic and refrigerate for several hours or overnight.
- Preheat oven to 175u0b0C (350u0b0F). Line two baking trays with baking paper.
- Whisk egg yolk with a fork and brush cookie logs all over. Place granulated sugar on a plate and coat the logs in sugar. Cut the logs into 1/2 cm (0.2 inch) slices. Place the slices on baking trays and bake for about 10-15 minutes until cookies are golden.
butter, icing sugar, ubc, vanilla sugar, lemon, allpurpose, egg, sugar
Taken from tastykitchen.com/recipes/desserts/german-heidesand-cookies/ (may not work)