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My review
Spitzbuben
Maya
"This is a typical Swiss recipe. You can buy the spitzbuben in any bakery here in Switzerland."
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Ingredients
servings 160Original recipe yields 30 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed.
- Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color.
- Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour.
- Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes.
- Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.
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Reviews
Read all reviews 12Most helpful
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6/10/2010
These turned out beautifully. I learned how to make these when I lived in Germany, but I lost the recipe. This one seems identical. Make sure to cut out extra tops, because they will ocassionall...
11/14/2011
Perfect. I struggled to use my mother in law's recipe, which is in German and uses weights rather than volume measurements. This recipe worked beautifully and even my German husband was thrilled...
7/16/2004
These cookies are delicious! This has quickly become a new family favorite...I made a batch to send to my grandmother, but they were all gone before I could get them in the mail!
11/9/2011
I've made Spitzbuben every year as part of my christmas baking, but lost my recipe in my recent move. These are delicious, I also pefer to use sour preserve like rasberry.
4/10/2011
Lovely, light cookie! I wasn't able to give the recipe five stars, though, due to the following errors: If the dough were rolled out to 3/4" thickness, not only would you have a cookie that's ...
2/28/2011
These are very yummy. The only reason it isnt getting 5 stars is because it was a real pain to make. Ive never made these before so I did not know if what I was doing is right. I wish the direct...
11/11/2006
These are pretty good. I made them wrong though. Hah. They ended up really tall. :P
12/21/2017
Made these for a school project... A food from Switzerland. Made two slight modifications... rolled dough much thinner than 3/4 in. more like 1/8 - 1/4. Didn't have time to make the vanilla su...