It was while living abroad that I took up baking as a hobby.
Call it an act of desperation, but I was really missing those typical Swiss Christmas cookies. The nostalgic memories of tin cans filled to the brim with homemade Mailänderli, Spitzbuebe, Chräbeli or Zimtsternen were enough for me to put on an apron and hit the kitchen. The only problem? Baking recipes for some typical Swiss Christmas cookies were hard to come by.
A few years ago, we have published recipes for Swiss cookies that require air time. And due to popular demand, I am bringing you a recipe for yet another favorite: Spitzbuebe cookies.
My recipe for Spitzbuebe cookies:
Ingredients for approximately 50 cookies:
• 250 g (9 ounces) butter
• 1 egg white
• 350 g (12 ounces) flour
• 125 g (4.5 ounces) confectioners sugar
• 2 tea spoons of vanilla sugar
• 1 pinch of salt
• 200 g () jelly, such as apricot, raspberry, bitter orange, etc.
1. Melt the butter until it is soft and add it to a bowl. Next, add the confectioners sugar, vanilla sugar and a pinch of salt. Mix everything in a bowl until it is light in color.
2. Add 1 egg white to the bowl and keep mixing.
3. Little by little, stir in 350 g of flour. Work the dough until it gets solid, then cool it for about an hour (i.e. outdoors or in the fridge).
4. About 30 minutes before the cookie cutting session, bring the dough back to the kitchen.
5. Spread some flour on your cookie cutting surface and roll out the dough about 2 mm thick. To prevent the rolling pin from sticking to the dough, place some cellophane on top.
6. Cut round cookies with a diameter of 4 to 5 cm. On exactly half of the cookies bottoms, use a smaller cookie cutter to punch through the center (hearts, moon shapes or stars are classics). Then, cool all the cookies on a baking sheet for 15 minutes.
7. Preheat your oven to 200 °C (390 °F) and bake the cookies for 6 to 8 minutes.
8. Meanwhile, prepare the filling. Heat 200 g of jelly in a small pan. Once your cookies are out of the oven, immediately dust the tops with confectioners sugar. Next, spread the jelly on the round cookie bottoms. And just like building a hamburger, cover the jelly section with the top cookie parts.
Bonus: For some "Spitzbuebe" variety, use heart shaped cookie cutters: