The name “Spitzbuben”, which means little villain in English, makes you assume they have to be something special. A cookie called like that has to pack a punch for sure. And once you tried them you won`t get enough of those jam filled little fellas. Although they are meant to be eaten at Christmas, they are equally mouthwatering throughout the other 364 days of the year. And I bet you, they will be all eaten up before Christmas anyway.
The real origin of the “Spitzbuben” is hard to come across, as they are common in Germany, Austria and Switzerland. Sometimes under the same name or under different ones like “Linzer Auge” or “Johannes cookies”. Of course the way of preparation and especially the used ingredients can differ from region to region. From my patriotic point of view the Swiss version is the best one and the finest recipe to go for is the from Betty Bossi.* Is the one I am constantly using for my “Spitzbuben” and so far it didn`t fail me – minus the one time I used margarine instead of butter-, which is why I am sharing it with you today. The cookies always turn out buttery and melt in your mouth, just as they should.
The only thing you should consider is, if possible, not to use margarine and to not bake them too long or they will break apart. I am still experimenting with the margarine issue, because the recipe kind of suggests to use it as a substitute for butter, but the one time I did this the cookies kind of broke into pieces. If anybody has some experience or tips on this matter please share them with me.
Ingredients (20 to 25 cookies or 1 big baking sheet 45x40cm):
- 250g organic butter, room temperature
- 125g confectioner`s sugar
- a pinch of salt
- 1 organic egg white
- 350g organic white flour
- cookie cutter set for “Spitzbuben”
- baking paper
- a backing sheet 45x40cm
- 200g red currant jelly
- preheat the oven at 200° Celsius
- put butter in a big bowl and whisk until smooth
- add confectioner`s sugar and salt and mix together until you have a light mixture
- pour egg white into a separate small bowl and whisk slightly, then add to your butter-sugar batter and mix well
- sieve the white flour into your batter and mix until you get a firm dough
- wrap the dough with clingfilm and put it into the fridge to cool down for about 45 to 60 minutes
- sprinkle some flour over a flat surface and roll out the dough until it`s 2 to 3mm thick
- start cutting out the “Spitzbuben” by using your cutter set, make sure to always cut out an equal amount of cookie bottoms and tops
- lay out all the cookie bottoms onto a baking sheet covered with baking paper
- drip one teaspoon of red currant jelly on every cookie bottom and spread carefully without smearing the jelly over the edges
- put the upper part of the cookie on top
- bake for 6 up to 8 minutes at 200° Celsius on the middle rack, but constantly check on your cookies to make sure they don`t get burned
- after letting them cool down besprinkle them with confectioner`s sugar by using a sieve
You can store the “Spitzbuben” up to 2 to 3 week in an airtight container or cookie jar.
Of course you are not obliged to fill these mouthwatering little guys with red current jelly. Use any other jelly, jam or spread you like. How does nutella sound to you? Next time I will definitely go for that filling.
Read you soon,
*This recipe is not mine. It`s borrowed from the following page.