Wednesday, 25 July 2012
spitzbuben
A word of caution: The whole process is rather tedious and leaves you with unattractive butter-smelling hands. But you'll realise it's worth it after you've sunk your incisors into all that buttery goodness.
I had a terribly difficult time transferring the cookies to the baking paper as they were so delicate and kept breaking apart. So for the next batch, I rolled out the dough directly onto the baking paper, made the cuts with my cookie cutter, and removed the excess instead of moving the cut-outs. It made things so much neater!
Different shapes to be chocolate-ised.
Puts you in the mood for Christmas, doesn't it?
I like my cookies soft and buttery and these were melt-in-the-mouth soft. If you prefer the crunchy kinda cookies, this recipe might not be the one for you. But if, like me, you like a cookie that does not require much chewing, here's the recipe!
Spitzbuben (adapted from allrecipes.com)
Ingredients
250g salted butter, softened
1/2 cup confectioner's sugar
1/2 tsp vanilla extract
1 egg white
3 1/8 cup plain flour
1 cup strawberry jam (or any type of preserve)
1/3 cup confectioner's sugar (for sprinkling)
Directions
- Beat butter until light and fluffy
- Cream butter together with sugar until mixture turns pale
- Beat in vanilla extract and then egg white
- Add in flour and mix until dough is formed
- Wrap dough in clingwrap and refrigerate overnight (or at least 1h)
- Preheat oven to 190 deg Celsius
- Roll dough out evenly
- Cut out circles with pastry cutter (to form the bottom cookie layer)
- Cut out the same number of circles with desired shape cutout in the centre (to form the top cookie layer)
- Bake at 190 deg celsius for 6-8 minutes (until edges turn golden brown)
- Allow to cool
- Sprinkle icing sugar over top cookie halves (with cutouts in centre)
- Warm jam and add a dollop to bottom cookie halves
- Gently press top cookie half on top of bottom jam-covered cookie half
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