Pretty Pretty Pretty...that's what your heart shouts when you see these pieces of beauties. Spitzbuben cookies from Switzerland!! Also known as Linzer, Hildabrötchen or Plätzchen or depending on the type of flour used and filling. These sandwich cookies are soft melt in mouth, made with Almond/ Hazelnut/Walnut flour, filled with the jam or fruit preserve of your choice(mainly strawberry or raspberry). The tops dusted with icing sugar, colorful jam sneaking out from the cutout of the top part, makes these the prettiest cookie of all !! Specially made during Christmas/ Holidays, but you can always make these for any of your special occasion to adorn your dessert table or have just like that.
I am a part of FoodieMonday Bloghop group and this week our 172 #Foodiemonday bloghop theme is #InternationalFeast. This week's theme was suggested by Mayuri Patel who blogs at Mayuri’s Jikoni. Mayuri suggested World Cuisine for this week with an interesting take. We have to choose a country and a dish from the country that should begin with our name’s first letter.
I choose Switzerland, as the name starts with the first letter of my name. Switzerland is famous for its chocolate and cheese and is one country that I want to visit. The beautiful country I have seen in movies and pics and known someday I will visit it too?!! So with this theme, Switzerland came immediately to my mind and as I searched for the special dishes there, I came upon these Spitzbuben Cookies, as beautiful as the country!! These cookies are like the Linzer cookies(or I must say another name for these) that are popular German Cookies and made with Almond flour/Walnut flour. I really could not relate the name Spitzbuben with these beauties as Spitzbuben means 'little brat boys" in swiss. Maybe there is some old folk story related with the name. If anyone of you knows about it do let me know?!!
The buttery cookie dough is made with butter along with eggs but I have used milk here for the eggless version. Just out of the oven these cookies are crisp but soften with the moisture once it is sandwiched with jam/fruit preserves. If you are making these cookies for some occasion or guests ahead of time, keep in an air-tight tin container and sandwich with jam/preserve the day you want to use these, as the cookies soften with the moisture of jam.
Use the same cookie cutter for cutting the dough as the cookies need to of the same size for sandwiching and we don't want the filling to spill out while sandwiching.
The buttery dough is too soft, so handle with care. Also, you need is to refrigerate the dough well and work in a cool kitchen so that the dough doesn't get unmanageable. Roll the dough in a butter/parchment paper and transfer it carefully to the baking tray with a scraper. Only take care of the extra heat in your work area, rest process of making these is not at all complicated as it seems to be.
Cookie cutters of 2-inch diameter are required for cutting the dough and a small one for making the cutout on the top cookie. I used round ones for cookie shape and heart/leaf 1 inch for the cutout, you can use as per the shape of your choice .. star, heart, floral.
Let's get the ingredients and make these beauties!!
Soft, buttery melt in mouth sandwiched cookies with a jam or fruit preserve filling of your choice.
- All-Purpose Flour---1½ cup / 180 g
- Butter*-- 1/2 cup / 113 g/ 1 stick
- Icing Sugar--- 1/2 cup
- Milk---1/4 cup
- Vanilla Essence--1 Tsp
- Any Jam of your Choice- 1/2 Cup
*I used salted butter, if using unsalted butter, add 1/4 tsp of salt to flour.
- Sieve the flours together and keep aside.
- Cream together butter, sugar and vanilla. Scrape down the sides and again beat until the mixture is nice and fluffy. It will be light cream in color.
- Add the flour and fold in lightly until well combined. Gather together the flour. Do not knead the dough. If the flour is too crumbly add 1-2 tbsp of milk to bind the dough.
- Divide the dough into two equal portions, wrap in a cling film and keep in the refrigerator for a minimum 30 minutes.
- Prepare two baking trays lined with parchment paper.
- Take out the dough from the refrigerator and roll it lightly floured workspace around 1/4 inch of thickness. Using a 3 inch round cookie cutter or any cutter of your choice, cut out the dough. You can re-roll the scraps and use it later. Very carefully transfer the cut-outs to the baking tray(use a scrapper), and keep in the refrigerator covered with cling film.
- Take out the second dough from the refrigerator and similarly using a 3-inch cookie cutter cut out the dough and line on the baking tray. Take the 1-inch cookie cutter and cut out the dough from the center of the cut-out cookies. Transfer to the baking tray and keep in the refrigerator for at least 15 minutes.
- Pre-heat the oven to 350°F or 180°C.
- Bake the cookies for 10-12 minutes till the edges start turning brown. The cut-out cookies take a minute less than the whole round cookies.
- Transfer the cookies when these are slightly warm to a cooling rack.
- When completely cool, dust icing sugar on the cutout cookies. This is optional, but the cookies look cute with the dusted sugar.
- Spread the fruit preserves or jam over the whole cookie. I used my homemade Raspberry Jam.
- Sandwich the two parts together. Keep in an air-tight container for over 4-5 days. But believe me, these will not last more than few hours.??
Bake these little beauties Spitzbuben Cookies and enjoy with your loved ones. Kids will adore these melt in mouth jammy cookies. Christmas is almost here, so Pin the recipe for your holiday baking as these are Christmas special!!
Also taking these Hearth and Soul Anticipating Holiday party..
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Thanks for stopping by. Keep coming back for more such yummy recipes ?!!