Spitzbuben Cookies
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| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Passive Time | 2 hours (in fridge) |
| Servings |
dozen
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Ingredients
- 2 cups all purpose flour
- 1 cup almonds ground
- 1 1/2 cups powdered sugar
- 1 dash salt
- 1 cup granulated sugar
- 1 tsp lemon zest
- 1 1/2 cups unsalted butter
- 1 egg
- 1 1/2 cup seedless jam I used raspberry
- powdered sugar for dusting
Ingredients
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Instructions
- Sieve flour into a bowl. Add almonds, powdered sugar, salt, sugar, lemon zest, grated butter, egg and vanilla extract on top.
- Using kneading hooks first, then with hands, knead until you get a smooth dough that is not sticky. Add some flour if it should be sticky.
- Form a ball, wrap in foil, keep in fridge for 2 hours.
- Layer baking trays with parchment paper. Pre-heat oven to 350 F.
- Cut dough in half and roll each half on a floured surface less then quarter of an inch.
- Using a star cookie cutter and a round one, cut out cookies. Original Spitzbuben just have 1-3 smaller wholes in the middle, but you can use practically any cookie cutter shape.
- Bake for 10-12 min until pale yellow. In a bowl warm up jelly, stir until smooth (not boiling!).
- Spread jelly on the round cookies.
- Place another shaped cookie on top, press it gently on the other cookie and it will stick; dust with powdered sugar
Recipe Notes
These German cookies consist of 2 cookie layers with jam in the center. They are fantastic with tea.
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