Spitzbuben – Our recipe for jam-filled double-decker Christmas cookies
Rolf Zuckowski would be greedily squinting in his Christmas bakery if he could see our Spitzbuben. Today we're baking a few delicacies for our loved ones.
It’s so easy to make these double-decker cookies, which are also known as Hildabrötchen or Linzer cookies by yourself :
Spitzbuben
Ingredients:
- 200 g butter, room temperature
- 100 g sugar
- vanilla sugar
- 1 egg
- 300 g flour
- about 120 g jam of your choice, e.g. strawberry or raspberry jam or currant jelly
- optional: some powdered sugar for dusting
For packaging:
- a foil bag or metal can (or both)
Preparation:
Cut the butter into pieces and place it in a mixing bowl. Add the sugar, vanilla sugar, egg and flour and knead into a dough.
Form a ball, wrap it in foil and let it rest in the refrigerator for at least 2 hours.
Remove the dough from the refrigerator and roll it out on a floured surface to about 5 mm thick. Cut out the cookies using a cookie cutter of your choice, such as a square. Use smaller cutters to poke holes in half of the squares.
Bake on a baking sheet lined with baking paper at 180°C for about 6-8 minutes, until the color is to your liking. Let it cool.
Spread some jam on the squares without holes, then place a square with a hole on top as a lid.
If you like, dust with some powdered sugar at the end.
Done!
If you wrap them tightly, your Spitzbuben will stay fresh in our foil for about 2–3 weeks. Theoretically, if you can resist.
Be sure to let me know if the baking went well. Were all the recipe steps easy to understand? I'd love your feedback!
Show me your cookies on Instagram and tag @pfefferundfrost. I look forward to sharing them with the whole community.
