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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Recipe Information
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)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Mix briefly to distribute the ingredients evenly.
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.
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.
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3-4 mm).
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.
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.
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.
Once the cookies are cool, spread a thin layer of raspberry jam onto the flat side of each whole (bottom) cookie.
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.
Dust the finished cookies generously with powdered sugar before serving.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 510.8 g | 186% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 251.5 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 180 mg | 14% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
