Spitzbuben are typical swiss christmas cookies with blackcurrant jam, sandwiched between two crisp butter cookies, and sprinkled with confectionars sugar. Smells just like christmas!
Makes about 25 Spitzbuben
Preheat the oven to 200° C
- 250 g butter
- 130 g sugar
- 1 egg white
- 1 dash of salt
- 2 teaspoon vanilla sugar
- 350 g flour
- blackcurrant jam
Beat the butter until soft and fluffy.
Mix in the sugar, the egg white, salt, vanilla sugar and flour into a smooth dough.
Wrap the dough in a plastic bag and let it rest in a cool place for about 30 minutes.
Roll the dough out on flour until it is about 2 mm thick. Use the cutter to cut out circles, cut smaller shapes into the middle of half of the circles. Re-roll the trimmings until all the dough is used.
Place the circles on a baking sheet and let it rest in a cool place for about 30 minutes.
Bake the cookies for about 8 minutes, use the middle shelf of the oven.
Heat up the blackcurrant jam and press it through a sieve.
While the cookies are still warm, place some blackcurrant jam on the cookies without the wholes in the middle.
Sprinkle a bit of confectioners sugar on top of the cookies with the wholes to make them look nice.
Then connect one cookie with jam and one cookie without jam together, pressing gently.
The cookies may be stored in a cookie tin for up to 2 weeks.