This year with Christmas cookies I'm having a great time. I bought Austrian magazines, German books and I've bookmarked several really interesting recipes for making delicious cookies. One afternoon, while it was snowing outside, me and my daughter haven prepared this recipe: Spitzbunen, simply delicious!
INGREDIENTS
Molds to prepare spitzbunen (ie those with the double hole)
- 380 grams of flour 00 (13,4 oz)
- 120 grams of icing sugar (4,2 oz)
- 250 grams of butter at room temperature (8,8 oz)
- 2 eggs
- 1 vanilla bean
- 1 pinch of salt
- 250 grams of cranberry jam and apricot (so they are a little yellow and a little red) (8,8 oz)
- 2 tablespoons water
- icing sugar to decorate
INSTRUCTIONS
- In the planetary put the flour, salt, sugar and the seeds of the vanilla bean. Mix all together for 3 minutes
- Then add the butter cut into pieces and mix again until you get some nice crumbs.
- Then incorporate the egg yolks and knead until you have a well mixed pastry
- wrap in plastic wrap and let rest for 30 minutes in a dry place (not in the fridge)
- turn the oven to 180 degrees and roll out the pastry quite thin, start with the size your cookies get many molds full and many molds with holes. There will be about 140 cookies to put together
- Put the cookies on a baking sheet and bake for 8 - 10 minutes
- In the meantime, you heat the jam with spoons of water, so that it becomes fairly liquid
- Once cooked, take a cookie full spread on the jam and cover with the one with the hole
- let cool on a wire rack and sprinkle with icing sugar
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