Spitzbuben Swiss Jam Cookies
Indulge in the delicate charm of Spitzbuben Swiss Jam Cookies, a classic holiday treat that embodies buttery shortbread elegance paired with the sweet tang of raspberry jam. These festive sandwich cookies are crafted with a tender, crumbly dough enriched by vanilla and egg yolks, then transformed into a showcase of beauty with their signature cut-out "windows." Each cookie is finished with a light dusting of powdered sugar for a snowy, picturesque appearance that’s perfect for Christmas dessert tables or afternoon tea. Quick to assemble and dazzlingly delicious, these cookies bring a taste of Swiss tradition to your kitchen in just over 30 minutes of baking time. Whether you’re gifting them to loved ones or savoring them with a cup of coffee, these jam-filled delights are sure to impress.
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Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter (cold)
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 2 large Egg yolks
- 200 g Raspberry jam (or preferred jam)
- 50 g Powdered sugar (for dusting)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Mix briefly to distribute the ingredients evenly.
Step 2
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the dry mixture until it resembles coarse crumbs.
Step 3
Add the egg yolks and vanilla extract to the mixture, and work the dough together until it forms a smooth, cohesive ball. Be careful not to overwork the dough.
Step 4
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Step 5
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3-4 mm).
Step 7
Using a round cookie cutter (about 2 inches in diameter), cut out as many cookies as possible and place them on the prepared baking sheets.
Step 8
For half of the cookies, use a smaller cookie cutter (such as a star or circle) to cut out the center, creating a window. These will be the top layers of your sandwich cookies.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
Step 10
Once the cookies are cool, spread a thin layer of raspberry jam onto the flat side of each whole (bottom) cookie.
Step 11
Place the cookies with the cut-out centers (top layers) on top of the jam-covered cookies, gently pressing them together to form a sandwich.
Step 12
Dust the finished cookies generously with powdered sugar before serving.
Nutrition Facts
| Serving size | (888.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3726.6 |
| Total Fat 174.2g | 0% |
| Saturated Fat 106.3g | 0% |
| Cholesterol 805.6mg | 0% |
| Sodium 99.4mg | 0% |
| Total Carbohydrate 510.8g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 251.5g | |
| Protein 38.1g | 0% |
| Vitamin D 135.2IU | 0% |
| Calcium 179.5mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 609.9mg | 0% |
Source of Calories