SPITZBUBEN (SWISS JAM COOKIES) RECIPE - FOOD.COM
Delicious Swiss jam cookies our family makes for Christmas. My father is from Switzerland, so I grew up with these yummy cookies. I apologize if the time and yield are slightly off; I generally make 2-4 batches at a time, so it takes an entire evening!
Total Time 1 hours 8 minutes
Prep Time 1 hours
Cook Time 8 minutes
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Beat the sugar and butter together until light and fluffy.
- Beat in the almond meal and vanilla flavouring and the white of 1 egg.
- Add the flour and knead until smooth.
- Chill dough in the refrigerator for 1-2 hours.
- Preheat over to 325 degrees.
- Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
- Cut with small round, star, or diamond-shaped cookie cutters.
- Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
- Place all the cookies on lightly buttered and floured cookie sheets.
- Bake for 12-15 minutes, until golden.
- Remove cookies from the baking sheet and let cool.
- Spread the cookies without a "window" with fruit jam.
- Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.
Nutrition Facts : Calories 259.7, FatContent 16.9, SaturatedFatContent 6.6, CholesterolContent 25.4, SodiumContent 87.4, CarbohydrateContent 23.8, FiberContent 1.8, SugarContent 9, ProteinContent 4.8
A-STAR VANILLA COOKIES | SAINSBURY'S RECIPES
These melt in the mouth biscuits would make an ideal gift for teachers and classmates.
Provided by Sainsbury's
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 0
Number Of Ingredients 8
Steps:
In a medium bowl, beat together the butter and sugar until light and creamy. Beat in the egg yolk and vanilla extract.
Add the flour and salt. Stir until it forms a dough, then knead until smooth. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 180°C, fan 160°C, gas mark 4. Roll out the dough on a floured surface to the thickness of a £1 coin.
Stamp out shapes with cutters and bake on a non-stick baking tray for about 10 minutes, until lightly browned. (An adult should help remove the hot baking tray from the oven.)
Cool on a wire rack. Place the icing sugar in a bowl and add cold water, a little at a time, until it's a thick pouring consistency. Spread a little on each cookie and decorate with sprinkles while the icing is wet and leave to dry out.
Cook's tip: Try swapping 25g of the flour for cocoa powder to make chocolate biscuits. For the icing, swap 3 tablespoons of the icing sugar for cocoa powder and mix with warm water.
You can buy different shaped cookie cutters from our Sainsbury's baking range.
Nutrition Facts : Calories 129 calories, FatContent 4.5 grams, SaturatedFatContent 2.8 grams, SugarContent 15.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams
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