Spitzbuben | Swiss Strawberry Jam Cookies
Soft & buttery Swiss strawberry jam cookies called Spitzbuben are flavored with lemon, cinnamon, nutmeg, and cloves. Great Christmas cookies!
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- Rolling Pin
- sifter
Ingredients
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract (or substitute vanilla extract)
- 1 tablespoon lemon zest (from one whole medium lemon)
- 2½ cups all purpose flour
- 1 cup blanched almond flour (or substitute hazelnut flour)
- ¼ teaspoon salt (use table salt or fine sea salt)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 10 ounces strawberry jam
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, use a hand mixer to beat the softened butter until it’s light and fluffy, after about 1 minute.
- Add the granulated sugar and beat again until it’s fluffy and pale yellow, after about 1 minute.
- Add the egg, almond extract, and lemon zest and mix until it’s combined.
- Add the all purpose flour, almond flour, salt, and spices. Mix with a large spoon until it forms a thick cookie dough.
- Separate the dough in half and press it into two even-sized discs. Wrap each individually in plastic cling wrap, and chill in the fridge for at least 1 hour until it's firm, or up to 3 days.
- Line a baking sheet with parchment paper.Working in batches, take one dough disc out of the fridge and unwrap it from the plastic wrap. On a lightly floured surface, roll out the dough to about ⅛-inch thickness.
- Use a round, star, heart, or fluted cookie cutter to cut out the cookie shapes. Use a smaller cookie cutter or a paring knife to cut out a small shape in the center of half of the circles of dough.Transfer the cookies onto your prepared baking sheet spread out at least ½ inch apart.
- Chill the cookies in the fridge for at least 30 minutes, to ensure the butter is cold and firm before they go in the oven.
- Preheat the oven to 350°F.Bake the cookies just until the edges turn golden, for about 6 to 8 minutes.While the first batch of cookies bakes, roll out and cut circles of the other disc of dough and chill them. Bake them once the first batch of cookies comes out of the oven.Transfer the baked cookies to a cooling rack and allow to cool to room temperature.
- Dust the cookies with the centers cut out with powdered sugar. Spread about one tablespoon of strawberry jam on each of the cookies without the center cut out. Gently press the powdered sugar-covered cookies with the center cut out on top of the jam to form cookie sandwiches. Enjoy!!
Notes
- Keep the dough cold. This will help the cookies keep their shape, rather than spreading in the oven.
- Bake Spitzbuben just until they start to turn golden around the edges. Watch them closely because they bake quickly!
- You can also bake the cut-out pieces from the centers of the top cookies, rather than throwing that dough away. I usually bake them on a separate baking sheet for just 4 to 6 minutes.
- Use a thin spatula to gently scrape your shaped cookie dough off your floured surface and onto the prepared baking sheet.
- If your baking sheet doesn’t fit it your fridge, put your cookies on the parchment paper then place them in the fridge on something smaller and flat, like a cutting board.
- Store assembled cookies in an airtight container at room temperature for up to 1 week. Separate layers of stacked cookies with parchment paper or wax paper.
Nutrition
Serving: 1cookieCalories: 320kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 41mgSodium: 48mgPotassium: 44mgFiber: 2gSugar: 23gVitamin A: 370IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!