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Spitzbuben

Spitzbuben	Opens photo in lightbox. Hit Escape or X to exit lightbox.

1 cup sugar
1 1/4 cups butter
2 1/4 cups ground blanched almonds
2 teaspoons vanilla flavoring
3 1/4 cups sifted all-purpose flour
apricot or strawberry jam
confectioners' sugar

Beat the sugar and the butter together until light and fluffy. Beat in the almonds and the vanilla flavoring. Add the flour. Knead until smooth. Chill 1 to 2 hours. Preheat oven to 325 F. Roll out the dough on a lightly floured cutting board to the thickness of 1/8 to 1/4 inch; the thinner, the better the cookie. Cut with small round, star or diamond-shaped cookie cutters. Place the cookies on lightly buttered and floured cookie sheets. Bake for about 15 minutes, or until golden. Remove cookies from the baking sheet. Spread half the cookies with jam. Top with the remaining cookies, dip the edges into confectioners' sugar.

Note: Photo by Lotus Carroll under Creative Commons license.

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Reviews of Spitzbuben:

6-15 of 24 reviews   Next >>

  Daniel in Toronto, Canada  Nov 21, 2008
Would make this again.
This is the recipe my mom from Switzerland worked from to make every year at Christmas. I carry on the tradition (but mass produce them) and send them to friends and family. They are awesome! 5 stars

  yummmy chef in PA  Dec 23, 2007
Would make this again.
mmmmm...so good!! dont tell your guests the name lol 5 stars

  A cookie baker  Oct 31, 2007
Would make this again.
it was good, not the best i had but good.
they are really good if you put chocolate
chips on top! happy baking!
4 stars

  Pam in Bloomington, Ind.  Nov 29, 2006
Would make this again.
My mother made these cookies every year for christmas, even when she wasn't up to it when she got older. Because she knew they were my favorite cookie ever. The difference with her cookies were that at the end she covered the cookies with granulated sugar and sometimes used ground pecans instead of almonds. These cookies are the best! And give me great christmas memories. 5 stars

  Zina in Florida  Sep 11, 2006
Would make this again.
My mom was given this recipe but the lady that gave it to her just called it Switzerland Christmas cookies. She would take and spread the dough in pan and bake, put jelly on and add merignue to the top. They would disappear as soon as they were cool enough to eat. 5 stars

  A cookie baker  Dec 1, 2005
Would make this again.
These disappear as soon as I make them. They are deslicious. I don't even do the jam.. I just roll out and cut with cookie cutter and dust with powdered sugar. The ground nuts give it a wonderful taste. 5 stars

  Lisa in San Diego, CA  Nov 28, 2005
Would make this again.
I was given this recipe years ago, but with one addition: bread crumbs. Before placing the cookies into the oven, brush with egg white and sprinkle plain bread crumbs(finely ground)on the tops. This adds a slight crunch but, more importantly, keeps powdered sugar on the tops in an even layer. I use pomegranite jelly and rose jam to everyone's delight (Persian stores have both). It is Christmas--I think of roses. 5 stars

  Elle Wolfe in Manitoba, Canada  Nov 17, 2005
Would make this again.
I was born in Switzerland and grew up with these cookies. I made them for my husband one year and now he loves them when I make them. 5 stars

  Grace Yoxon in Scotland  May 4, 2005
Would make this again.
My mother is Swiss and this was a traditional biscuit she made each Christmas - she never put in any nuts at all and used redcurrant jelly. Even better when hot, so make loads if you want some cold as well! 5 stars

  Don in Columbus, Ohio  Nov 9, 2004
Would make this again.
This is very similar to my great-grandmother's recipe, we use more butter, never have the dryness problem. Also, try currant or cherry jelly. These have been one of our favorite Christmas cookie recipes for at least 5 generations! 5 stars

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