German Spitzbuben

This is a wonderful cookie filled with jam. I noticed this one online and attempted it because I wanted to make a soft jam cookie and Spitzbuben worked very well. Easy to make with a small mess – for fun.

Category, DifficultyBeginner

Prep Time1 hr 30 minsCook Time30 mins

 200 g Butter, at room temperature
 125 g Powdered sugar
 1 Egg white
 1 tsp Lemon juice
 Salt
 350 g Flour
 Apricot jam / favorite jam

1

Mix the butter with the powdered sugar in a large bowl. Add the egg white, lemon juice, a pinch of salt, and the white flour. Knead until the ingredients are completely mixed. Form a dough ball, cover it with plastic film, and let it sit in the refrigerator for 1 hour.

2

Preheat the oven to 200 degrees Celsius after 45 minutes. (400F)

Sprinkle a clean non-stick surface and your piece of dough generously with flour and roll it out to an ⅛" thick or a bit thinner. If your dough is sticky when rolling, just dust more flour to the board and dough. Use a any shape of cookie cutter you like to cut out shapes. Carve or cookie cut a hole in the center of half of the cookies (they will be used as a top for the other half for jam to be seen).

Place the cookies on a cooking tray with a layer of parchment paper, and bake for 8 minutes or until lightly golden on top. Remove from the oven and let them cool to room temp.

3

Spread strawberry or apricot jam on the cookies that don’t have holes, and place the tops on them. Sprinkle with powdered sugar and store in lined tins.

 8 Minutes
*timer only, no sound.

Ingredients

 200 g Butter, at room temperature
 125 g Powdered sugar
 1 Egg white
 1 tsp Lemon juice
 Salt
 350 g Flour
 Apricot jam / favorite jam

Directions

1

Mix the butter with the powdered sugar in a large bowl. Add the egg white, lemon juice, a pinch of salt, and the white flour. Knead until the ingredients are completely mixed. Form a dough ball, cover it with plastic film, and let it sit in the refrigerator for 1 hour.

2

Preheat the oven to 200 degrees Celsius after 45 minutes. (400F)

Sprinkle a clean non-stick surface and your piece of dough generously with flour and roll it out to an ⅛" thick or a bit thinner. If your dough is sticky when rolling, just dust more flour to the board and dough. Use a any shape of cookie cutter you like to cut out shapes. Carve or cookie cut a hole in the center of half of the cookies (they will be used as a top for the other half for jam to be seen).

Place the cookies on a cooking tray with a layer of parchment paper, and bake for 8 minutes or until lightly golden on top. Remove from the oven and let them cool to room temp.

3

Spread strawberry or apricot jam on the cookies that don’t have holes, and place the tops on them. Sprinkle with powdered sugar and store in lined tins.

Spitzbuben

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