Spitzbuben – Swiss Christmas Cookies

Spitzbuben are very traditional Swiss cookies available all year round in bakeries in Switzerland. For my family they are a MUST at Christmas! Traditionally these cookies are filled with redcurrant jelly, but I have also used lemon jelly which gives the beautiful crumbly dough a kick. Try them also with raspberry or apple jam.

1. 1. For the dough: Knead the ingredients for the cookie dough together. Cover and allow to rest in the fridge for 30 minutes.

2. Preheat oven to 175°C (350°F). Roll the dough out very thinly (about 3-4 mm). Using a round cookie cutter, cut the dough into disks, and cut a hole in the middle of half of the disks. Arrange on baking sheets. Bake until very lightly browned, about 10 minutes.

3. For assembly: Let the cookies cool, then turn the whole bottom ones over and fill them with 5 cm (1/2 teaspoon) jelly or jam. Cover with a cookie that has a hole and sprinkle with confectioners’ sugar. Store in an airtight container.