Spitzbuebe
Yields: 2 dozen cookies
Prep Time: 30 minutes
Total Time: 90 minutes
Total Time: 90 minutes
Ingredients:
2 sticks unsalted butter, room temperature
1 1/8 cups confectioners' sugar
2 large egg yolks
2 1/3 cups all-purpose flour, sifted
1 cup seedless jam, warmed until syrupy (I used plum jam made from fruit off of our trees)Directions:
1. Prepare the cookie dough: Beat the butter with an electric mixer on medium speed in a large bowl until light and fluffy. Add 1 cup of sugar in a gradual stream and continue to beat, occasionally scraping the side of the bowl, until pale and fluffy ‑- 5 to 8 minutes. Beat in the yolks one at a time and stir in the flour. Shape the dough into 4 1/2-inch-thick squares and wrap each in plastic. Chill for at least 45 minutes.
2. Make the cookies: Heat oven to 350° F. Line two baking pans with parchment paper and set aside. Roll the dough out on a lightly floured surface to 1/4-inch thick. Cut out 2-inch round cookies and use a star cutter to punch out half of the centers. Transfer to the prepared pans. Reduce oven temperature to 325° F and bake until golden ‑- about 12-15 minutes depending on your oven. Repeat with remaining dough. Cool completely on a wire rack. Turn the whole cookies over to expose the lightly browned bottoms. Spoon some jam on them - enough to cover the inside of the cookie. Place the star-cut tops on the jam covered bottoms. I use a sifter to evenly coat the cookies with the remaining powdered sugar. Store in an airtight container for up to 1 week.
2. Make the cookies: Heat oven to 350° F. Line two baking pans with parchment paper and set aside. Roll the dough out on a lightly floured surface to 1/4-inch thick. Cut out 2-inch round cookies and use a star cutter to punch out half of the centers. Transfer to the prepared pans. Reduce oven temperature to 325° F and bake until golden ‑- about 12-15 minutes depending on your oven. Repeat with remaining dough. Cool completely on a wire rack. Turn the whole cookies over to expose the lightly browned bottoms. Spoon some jam on them - enough to cover the inside of the cookie. Place the star-cut tops on the jam covered bottoms. I use a sifter to evenly coat the cookies with the remaining powdered sugar. Store in an airtight container for up to 1 week.
The ingredients ...
Ready for the oven ...
Ready to be eaten!
Merry Christmas to My Swiss Knight! I'm making you a batch this afternoon!
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