Spitzbuben (Swiss Jam Cookies)
Delicious Swiss jam cookies our family makes for Christmas. My father is from Switzerland, so I grew up with these yummy cookies. I apologize if the time and yield are slightly off; I generally make 2-4 batches at a time, so it takes an entire evening!
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READY IN: 1hr 8mins
YIELD: 24-36 cookies
UNITS: US
INGREDIENTS
Nutrition- 1cup sugar
- 1 1⁄4
- 2 1⁄4cups ground blanched almonds (may be called almond meal at the store)
- 2teaspoons vanilla flavoring
- 3 1⁄4cups sifted all-purpose flour
- fruit jam (flavor of your choice, but make sure there are no fruit chunks in it)
- white of 1 egg
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DIRECTIONS
- 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.
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