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Zand Gebak

Posted by in Baking, Step-by-Step Recipes

Today, Erica Lea will share with us this incredible Tasty Kitchen recipe she found. The name may sound funny and strange to some of you, but oh my. It’s absolutely beautiful. Let’s watch as Erica walks us through it!

 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

 
I know what you’re thinking, because I thought it as well:

“Zand what?!”

Then I read the description: shortbread cookies topped with mocha butter topped with chocolate topped with pecans/almonds. Irresistible. A little research revealed that zandgebak is just Dutch for shortbread.

This recipe, brought to us by emmyd, is surprisingly easy and forgiving. Confession: I (accidentally) halved the butter in this recipe. I read “1 cup of butter,” and my mind said “1 stick of butter.” Oddly enough, the cookies still turned out delicious. However, they were more like sugar cookies than shortbread.

Warning: Zand Gebak cookies are potentially addictive. It will be hard to eat just one. Proceed with caution.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Here’s what you’ll need: butter (twice as much as I have pictured), sugar, vanilla, salt, an egg, baking powder, flour, strong coffee (I used espresso), chocolate chips (I like bittersweet), and pecans or almonds.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Place your butter and sugar in a bowl. Just image there’s another stick of butter in there. Cream the butter and sugar. Add the vanilla, salt, egg and baking powder and mix.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Dump in the flour.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Mix until you have a rollable dough, adding more flour if necessary.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Place dough on a lightly floured surface. Roll out thinly and cut with a 2-inch cookie cutter. Place on an ungreased cookie sheet and bake at 350°F for about 10-15 minutes. Do not let the cookies brown. They should be a cream color. Remove to a wire rack to cool.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Now for my favorite part: the mocha butter! Place the butter in a bowl (again, imagine another stick of butter). Add the sugar and coffee. Beat until well blended. I used an immersion blender. Spread each cookie with about a teaspoon of the mocha butter.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Put the cookies on a tray and place in the freezer until firm.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Meanwhile, melt the chocolate with a little butter. Allow to cool slightly.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Drop a little chocolate on each cookie and spread out a bit.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

While the chocolate is still soft, add a pecan or almond to each cookie.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Store in the freezer or refrigerator. I doubt if you’ll need to store them for long.

 
 
 
Tasty Kitchen Blog: Zand Gebak. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member emmyd.

Notes: Even though these cookies were wonderful with half of the butter, I wish to make them again with the proper amount. Also, I will add more coffee to the mocha butter. It was delicious, but not strong enough. Perhaps I will try toasting or candying the nuts as well.

We polished off these cookies in two days. I will consider making a double batch next time.

Thank you, emmyd, for sharing this scrumptious recipe with us!

 
 

Printable Recipe

Zand Gebak

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

Prep Time:

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Difficulty: Easy

Servings: 36

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Description

Shortbread cookie + mocha butter + chocolate + pecan/almond = the very best cookie … ever!

Ingredients

  • FOR THE COOKIE DOUGH:
  • 1 cup Butter
  • ¾ cups Sugar
  • 1 teaspoon Vanilla
  • 1 pinch Salt
  • 1 whole Egg
  • 1 teaspoon Baking Powder
  • 2 cups Flour, Or More As Needed
  • _____
  • FOR THE MOCHA BUTTER:
  • 1 cup Butter
  • 3 Tablespoons Sugar
  • ½ cups Strong Coffee
  • _____
  • FOR THE TOPPING:
  • ¾ cups Chocolate Chips
  • 2 Tablespoons Butter
  • 1 bag (about 6 Oz. Bag) Pecans Or Almonds

Preparation Instructions

To make the cookie dough, cream the butter and sugar with a pastry cutter. Then add the vanilla, salt, egg and baking powder, and then the flour. Start with 2 cups of flour, and add more if you need it. Knead for a couple of minutes. Dough should be rollable. On a floured surface, roll the dough out thinly (about 1/8 to 1/4 of an inch) and cut into 2-inch circles. Place on an ungreased cookie sheet. Bake at 350F for 10-15 minutes, but don’t let them brown. They should just be a cream colour.

To prepare the mocha butter, put the butter in a bowl. This works best if it’s softened (NOT MELTED). Then, while beating the butter, slowly add the sugar and coffee. I make strong coffee with 2 heaping teaspoons instant coffee in 1/2 cup of hot water. Test it every once in a while to get the mocha flavour you like. To get a stronger flavour, add more instant coffee to the water. Don’t let the sweetness overpower the mocha flavour, or they’ll end up way too sweet.

Take the baked cookie and top it with the mocha butter. Spread approximately 1 teaspoon on each cookie. Then, stick the cookies somewhere cold (in the coldroom, or the porch if it’s winter, or the fridge or freezer) until the mocha part is hard.

Then, melt the chocolate chips with a little bit of butter, let it cool a little bit, and drip it over the mocha (I usually spread it out a tiny bit). Then, while the chocolate is still soft, stick a pecan or almond on top. I usually store these in the freezer, or they get too soft. They can be eaten straight from the freezer; they don’t have to thaw.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

47 Comments

Comments are closed for this recipe.

laurie on 8.14.2010

added lots more flour to the basic cooky dough…but the cookies were delicious and i was a rock star with my friends for bringing them… they’ll be a great christmas cooky!

susannah on 8.14.2010

This weekend I am getting my classroom ready because school starts next wednesday. Plus I am baking two pies- one for the girl who does my hair and one for my sone. They are both variations on the Lonely Chicago Pie recipe from the movie The Waitress.

Jimmy Stanton on 8.14.2010

I am making a Creamy Chicken-cheese Enchalida soup. Next I will make pizza dough that will become a Chorizo Pizza. The best, Jimmy.

Brenda on 8.14.2010

I’m taking a quick road trip to Kansas City!!

Nita Hooper on 8.14.2010

I’ll be making some of the recipes in your blog with my peaches. Also have apples to work up.

Angela Boone on 8.13.2010

I will be going to Winston-Salem to see friends I haven’t seen in 2 years because I have been living in Ethiopia and just got back last week!! Very excited!!

Donna Villers on 8.13.2010

Canned beans all week so absolutely nothing.

Lyndsay N. on 8.13.2010

Celebrating my new job with caviar, champagne, sushi, saki…..!!

Sherrie Grayson on 8.13.2010

Spending time with my oldest son who is down for a visit.

Linda C on 8.13.2010

Saturday I’m cleaning house …I love saturdays.

Gretchen on 8.13.2010

I am at a beautiful lake in Iowa. My sister and niece from Kansas City are coming. Haven’t seen them for a year so I am really excited.

Gail Monnot on 8.13.2010

Enjoying my cool house, watching movies, visiting with grandchildren. What could be better?!

teresajane on 8.13.2010

working at daughters yard sale and going to my friends for her grandsons 1st birthday.

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willowbie on 8.13.2010

My husband and I are off this weekend to our annual family reunion. Can’t wait to see everyone!

Bulldog Mom on 8.13.2010

Kids will not be in town this weekend. This will be a good time to work on projects around the house. No,no. Maybe won’t do projects, just chill. Bulldog Dad will pick blueberries, so a new blueberry recipe is in the works.

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Erica Lea on 8.13.2010

Thank you everyone! Perhaps my butter mistake was an happy one! :)

Patty Paulsen: Perhaps the sugar would dissolve and the mocha butter would be smoother.

Robin Lundeen: I had trouble with the coffee & butter separating at first. I used an immersion blender and it worked wonderfully. You could try using a blender or hand mixer if you don’t have an immersion blender.

Just_Kelly: It’s Shenango China from Anchor Hocking. I love it!

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redliner38 on 8.11.2010

I was informed by all of my daughter’s friends ( 18 and up) that these were the “Bomb Diggity”. Lol…. Thanks!!

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ifnot4grace on 8.11.2010

These were great, the women in my bible study group just loved them…very simple to make and luckly I had everything in my kitchen to make these little goodies.

I actually had my daughter and daughter-in-law make these cookies (since I still had to prepare for the study and clean) and neither one of them knows very much about baking but all I can say is that they came out great and they have to agree with a few of you, they did have to almost double the flour.

This is definitely a keeper.=)

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sweepea on 8.11.2010

i’m putting this on my dream list of things i wish someone else would make for me–i certainly can’t be left alone with them.

Tracy on 8.10.2010

Your pics aren’t quite in order Ree…. Sorry but just had to note! Looks lovely tho…

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everydayisgourmet on 8.10.2010

Erica, you did an amazing job as always! Really enjoyed watching you put these together, now I may have to try them!

Norine on 8.9.2010

Comment 2 – the “mocha” described here is actually a coffee butter. Mocha is a coffee/chocolate blend, so I may just add powdered coffee to the chocolate and skip the coffee/butter step – tomorrow.

Norine on 8.9.2010

These sound like a good basic short (buttery) sugar cookie – but they are not a shortbread. Shortbread does not have levening (baking powder or baking soda) nor eggs. I cannot imagine baking with margarine. The water to fat ratio is not the same nor is the taste. Eat less, enjoy more if you are concerned about butterfat. And I am going to try these soon – sound yummy – may be as good as my shortbread :-). Pasty Making Tip: always use the same flour brand and blend. I prefer Gold Medal all purpose unbleached because it is consistent no matter what time of year I purchase it – and it always absorbs liquids consistently.

Just_Kelly on 8.9.2010

Not to be shallow or anything…but I love the china pattern in the background! What is it?! Oh, and the cookies look devine too…

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Ree | The Pioneer Woman on 8.9.2010

Erica, I can’t quit thinking about these. Also, I had printed this out several weeks ago, mostly because the intriguing title grabbed me. You beat me to it, and I’m glad you did! Now I know what they’re supposed to look like.

Gorgeous job!

Arrisje on 8.9.2010

And you had to have a salt shaker with a Dutch Windmill. lol Zandgebak translated is sand pastry :)

Robin Lundeen on 8.9.2010

I actually had trouble with the moch butter. My mistake may have been that I used margarine. The margarine and coffee seperated and I ended up having to add powdered sugar to make more of a frosting. Any suggestions??

Hilary on 8.9.2010

These would be wonderful at Christmas time. :) I think maybe I’ll make some to give away!

the 7msn ranch on 8.9.2010

Emmyd needs to sell this recipe to Pepperidge Farm – they so belong in one of those cute little bags.

Serene on 8.9.2010

Oh, wow! Those look so good, and my partner will LOVE them. They have his four favorite things in them (cookies, coffee, pecans, and chocolate).

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cynmack on 8.9.2010

Hazelnuts work well, too! I don’t know if it’s the particular brand of butter I use, but I needed to either up the sugar or cut way back on the coffee to get a good texture for the frosting. They are absolutely delicious! Heaven with a cup of coffee. I hope my husband doesn’t object to cookies for supper.

Patty Paulsen on 8.9.2010

I wonder, if you mixed the sugar in the coffee while it was still hot–would it change the texture of the mocha butter? Maybe fluffier?

Wenderly on 8.9.2010

The pecan on top just sets off the chocolate so beautifully! I am tucking these away for the annual Christmas cookie exchange/contest this year…(I’ll be sure to win!)

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sapeylissy on 8.9.2010

I made these this afternoon. I agree with Cyn…I had to double the flour. But they turned out wonderful! I also added a little cream to the chocolate to thin it a little more, and used glazed pecans to top the cookies.

AGinTO on 8.9.2010

OhMyGoodness! I will definitely have to try these. They’re SO impressive looking! Perfect for after-dinner, or with brunch!

Cyn on 8.9.2010

Are you sure about the flour? I just made it and I had to double the flour amount to get it anywhere near the consistency it needs to be roll out.

Sarah K. @ The Pajama Chef on 8.9.2010

These look so cute & fancy… and relatively simple too! Score :)

shaz on 8.9.2010

stand back/zand gebak !! yummo deliciousness

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Betsy Joy B. on 8.9.2010

Wow, one of my best friends was featured! These truly are amazing cookies!!!

Sharit on 8.9.2010

It looks like a perfect cookie for Holiday-rich and yummy!

Heather (Heather's Dish) on 8.9.2010

these little cookies are the cutest and most beautiful ones i’ve seen in a while! i love the color palate too :)

Jessica @ How Sweet on 8.9.2010

Oh yum. I would like some for lunch today!

Christy aka Mamarazzi on 8.9.2010

Just looking at these are addictive, I can only imagine how tasting them would be! I may have to use half the butter also….my Love handles….scratch that, my spare tire will thank me!

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lizzygoesdutch on 8.9.2010

My Dutch in-laws are going to love these! Thanks for the awesome recipe!

sapeylissy on 8.9.2010

Oh, my, stars… I wonder if I have everything to make these today for The ChemE’s boss??? Oh, well…if not, I’m going to the grocery store!

Lea on 8.9.2010

Yum! I wish I had one of those cookies right now to go with my coffee! I’m going to make some today but instead of the melted chocolate, I’m going to use a dab of nutella.
Thanks for showing us how it’s done Erica, and thank you emmyd for sharing the recipe!

Amy from She Wears Many Hats (missamy) on 8.9.2010

These look amazing, or shall we say Zand Good? Yum.