Best Spitzbuben A German Holiday Cookie Recipes

Spitzbuben (Swiss Jam Cookies) image

Provided by emmyport

Categories Dessert

Time 1h8m

Yield 24-36 cookies

Number Of Ingredients 8

1 cup sugar
1 1/4 cups butter (or margarine)
2 1/4 cups ground blanched almonds (may be called almond meal at the store)
2 teaspoons vanilla flavoring
3 1/4 cups sifted all-purpose flour
fruit jam (flavor of your choice, but make sure there are no fruit chunks in it)
confectioners' sugar
white of 1 egg

Steps:

Beat the sugar and butter together until light and fluffy.
Beat in the almond meal and vanilla flavouring and the white of 1 egg.
Add the flour and knead until smooth.
Chill dough in the refrigerator for 1-2 hours.
Preheat over to 325 degrees.
Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
Cut with small round, star, or diamond-shaped cookie cutters.
Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
Place all the cookies on lightly buttered and floured cookie sheets.
Bake for 12-15 minutes, until golden.
Remove cookies from the baking sheet and let cool.
Spread the cookies without a "window" with fruit jam.
Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.

Nutrition Facts : Calories 259.7, Fat 16.9, SaturatedFat 6.6, Cholesterol 25.4, Sodium 87.4, Carbohydrate 23.8, Fiber 1.8, Sugar 9, Protein 4.8

Spitzbuben - A German Holiday Cookie image

Provided by Janet Lochman

Categories Cookies

Time 25m

Number Of Ingredients 10

3 1/4 c sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 stick unsalted butter
1 1/2 tsp pure vanilla extract
2 1/2 c sugar, divided*
2 eggs
1 Tbsp milk
1 c finely ground pecans (put in coffee grinder)
1 small jar peach jam (or whatever flavor you prefer - seedless raspberry is good too)

Steps:

1. Heat oven to 350.
2. Sift flour, baking powder and salt. Set aside. Mix butter, vanilla, *1 1/2 c. sugar, eggs and milk. Beat well. Add flour mixture and ground nuts. Mix well. Divide dough into 2 - 3 portions. Wrap in plastic and refrigerate several hours.
3. Flour wooden board and rolling pin. Cut w/cookie cutters (I use the small gingerbread man cutters for Christmas)and place on ungreased cookie sheets.
4. Bake approx. 10 min. until VERY lightly browned. DO NOT OVERBAKE. Cool to a warm temp. While still warm spread a cookie with jam, put another cookie on top to make a cookie sandwich and roll in remaining *1 c. sugar. Place on racks to cool. Store in tightly covered plastic container. Cookies are best when eaten the next day.