Spitzbuben

Image: Spitzbuben

Makes ~30-50, depending on the thickness of the cookies.

• Ingredients
  • 300g flour
  • 150g butter
  • 100g sugar
  • 1 pack of vanilla sugar (~8g) or some vanilla extract
  • 1 egg or 2 egg yolks
    • Note: The original recipe doesn't use any eggs, but eggs help the cookies become less brittle.
  • Some sort of jam (traditionally, rose hip jam is used)
  • Some powdered sugar
• Instructions
  • Mix the butter with the sugar, vanilla sugar, and eggs.
  • Add the flour to make a dough.
  • Roll out the dough into a thin sheet and cut out shapes. Ideally, the cookies should always be paired so one has another hole in the middle (this just makes them look nicer in the end because the jam can be seen through the hole). (Image)
  • Bake on middle rung at 200 C for about 8-10 minutes, until they are light brown. (Image)
  • Leave to cool, then always take one cookie, spread jam on it, and stick a matching cookie on top. (Image)
  • Cover the cookies with powdered sugar.
    • Note: The original recipe says that the powdered sugar should be added while the cookies are still warm. I disagree because that causes the sugar to mix with the molten butter, which I don't like.

Source: Based on a recipe from "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970).