Spitzbuben

My favourite cookies are the Spitzbuben, no matter which season of the year. But baking cookies at Christmas time is what I like best. It’s part of the Christmas spirit somehow. A fine dough with a hint of raspberry! In my opinion, spitzbuben belong on the plate of the Christmas Cookies. Instead of normal white flour, I used spelt flour and there is no difference in taste. Have fun trying it out.

Spitzbuben Cookies

Dish Dessert, Snack
Cook Time 1 hour 30 minutes
Leave in a cool place 2 hours 50 minutes
Total Time 6 minutes
Servings 35 Pieces
Author Gloria Corazon Sommer

Ingredients

  • 250 gr Butter
  • 125 gr Powdered Sugar
  • 2 Tsp. Vanilla Sugar
  • 1 Pinch Salt
  • 1 pcs. Egg White
  • 350 gr. Spelt Flour
  • 150-200 gr. Raspberry Jam Bonne Maman

Instructions

  1. Dough: Stir the butter with the hand mixer until it forms little points. Add icing sugar, vanilla sugar, salt and egg white, stir until the mixture is bright (approx. 4 minutes). Add the flour, stir briefly and combine to a dough. Press slightly flat, wrap in foil and leave to cool for 1 hour.

  2. Roll out the dough in portions on a small amount of flour between 2 baking papers to a thickness of 3 mm. Cut out the same number of pointed boy bases as the lids, place them on the prepared trays and leave to cool for another 15 minutes. Preheat oven to 200°C (hot air/circulating air 180°C).

  3. Bake in the middle of the preheated oven for 6-8 minutes.

  4. Spread the jelly or jam over the turned cookies, place the other cookies on top, dust with a little powdered sugar and let dry.

I hope you enjoyed the recipe & I look forward to your comments on my spitzbuben cookies and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!

 

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