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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:

1-5 of 24 reviews   Next >>

  Brigitta in Iowa  Dec 4, 2011
Would make this again.
We are from Bavaria Germany, and these cookies have been made in my family for more than a 100 years. I love reaing all of the variations to the recipe. We use the basic ingredients, but instead of vanilla we use rum, and the amount of flour depends on how stiff you want the cookies dough. Also, after pasting the 2 cookies together, use a sifter to sprinkle powder sugar instad of making the glaze. 5 stars

  Anne in Presque Isle, WI  Dec 12, 2010
Would make this again.
My husband and I thought these were the most delicious, original, and pretty Christmas cookie yet! We make these every year. 5 stars

  Swiss in Canada in Zurich  Dec 20, 2008
Would make this again.
I have made these cookies for at least 40 years. Real Swiss Spitzbuben do not contain nuts, but my recipe, which was published by the Swiss Dairy Society in the sixties, calls for 2 eggs and 1 egg yolk for the above quantity of butter, sugar and flour. The top cookie should have a little circle or star cut out so that the raspberry jam is visible, then dust entire cookie with icing sugar (the sugar in the middle will dissolve in the jam).

I always use unsalted butter for all my baking.

If your dough is too dry, decrease the flour (flour has different degrees of absorbency) and be sure to sift the flour.

Good luck and Merry Christmas
Heidi
5 stars

  Marga in va  Dec 19, 2008
Would make this again.
the very best, i used half of those single 5 stars

  Debbie from Stratham, NH  Dec 13, 2008
Would make this again.
I make them for every cookie swap. Spitzbuben forever! 5 stars

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