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Reviews of Spitzbuben

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6-15 of 25 reviews   << Previous - Next >>

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

  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. 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

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