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