Raspberry Jam Sandwich Cookies (Spitzbuben)
Little crumbly sugar cookies filled with a jammy raspberry filling are a sweet and pretty addition to holiday dessert spreads. Todd Coleman

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.

Yield: makes about 3 dozen


  • 1 12 cups unsalted butter, softened
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 3 12 cups flour, plus more for dusting
  • 12 tsp. kosher salt
  • 14 cup raspberry jam
  • Confectioners’ sugar, for dusting


  1. 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 1⁄4″ 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 1 1⁄4″ 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 1⁄3″ of edge. Top each with a cookie ring.