Thursday, February 5, 2015
Spitzbuben (Swiss Butter Cookies with Jam)
Spitzbuben are a typical Swiss cookie which is usually baked around Christmas time. The consist of a buttery cookie base and are filled with jam. My favorite jam for this cookie is raspberry jam, but feel free to use apricot, quince, blackberry, or any flavor you love. These cookies are an easy hit and look beautiful too. You can serve them with or without a sprinkle of powdered sugar. My dad always prefers his plain, but the powdered sugar makes it look more festive. To me this cookie is not particularly just a Christmas cookie since it doesn't have an ingredients which shout "Christmas!" (no nutmeg, no cloves, no cinnamon...). But a traditional Swiss family will make sure to stock their cookie tins with these come December. Clearly I am behind schedule, but trust me, you will love these regardless.
Recipe from Betty Bossi
250 grams butter, softened
125 grams sugar
2 teaspoons vanilla extract
a pinch of salt
1 egg white, lightly beaten
350 grams all-purpose flour
200 grams jam or jelly of choice
powdered sugar, for sprinkling
Whisk your softened butter in a bowl until smooth (this should be a quick process). Add the sugar, vanilla, and salt and mix until fluffy and the color of the mixture lightens. Stir in the egg white. Next add the flour and combine until the dough forms. Once the dough comes together, cover the dough and allow it to sit in your fridge for 1 hour (this can be longer if needed).
30 minutes before you want to begin rolling out your cookies remove the dough from the fridge. Lightly flour your work surface and roll out the dough so it is 2mm thick. In the meantime preheat your oven to 400F/200C. Once your dough is rolled out, being stamping out your cookies with a 4-5cm sized cookie cutter. With a smaller cookie cutter, cut out the center of half of your cookies. Place your cookies on a baking sheet lined with parchment paper or silicone mats. Place cookies in your cookies in the fridge and allow to chill another 15 minutes. Remove from fridge and bake for 6 to 8 minutes, until just golden.
Allow cookies to cool completely. If using powdered sugar, gently sprinkle it on all cookies with the center cut out. Divide the jam evenly between all the bottom halves of the cookies. Top with powdered sugar covered tops and serve.
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