Spitzbuben (Raspberry Jam Sandwich Cookies)
The recipe for these Christmas cookies comes from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 3 DOZEN
INGREDIENTS1½ cups unsalted butter, softened
1 cup sugar
1 tsp. vanilla extract
3½ cups flour, plus more for dusting
½ tsp. kosher salt
¼ cup raspberry jam
Confectioners' sugar, for dusting
INSTRUCTIONS1. Heat oven to 325°. Beat butter and sugar with a hand mixer until fluffy. Add vanilla and egg; beat. Add flour and salt; mix. Transfer dough to a floured surface, form into a disk, roll until ¼" thick. Using a 2" fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2" apart. Chill for 30 minutes. Using a 1¼" plain round cutter, cut out centers of half the cookies; discard centers. Bake cookies until lightly browned, 10–12 minutes; cool.
2. Dust cookie rings with confectioners' sugar. Place 1 tsp. jam in center of each whole cookie; spread to within ⅓″ of edge. Top each with a cookie ring.