Description
Spitzbuben Biscuits are traditional Swiss jam-filled sandwich cookies made from a tender buttery dough, dusted with powdered sugar. These delightful cookies feature a crisp texture with a sweet raspberry or strawberry jam center, perfect for festive occasions or everyday treats.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 1/2 cup seedless raspberry or strawberry jam (or your favorite jam)
Instructions
- Prepare the Dough: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix to combine. Gradually add the all-purpose flour and salt, mixing just until a soft dough forms.
- Chill the Dough: Divide the dough into two equal portions, shape each into a disc, wrap with plastic wrap tightly, and refrigerate for 1 hour to firm up.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal and even baking.
- Roll and Cut the Cookies: On a lightly floured surface, roll out one disc of chilled dough to about 1/8 inch thickness. Use a round or scalloped cookie cutter approximately 2 inches wide to cut out the base cookies. For the cookie tops, cut the same shape, then use a smaller cutter (such as a star or circle) to remove the center to create a window. Reroll the scraps as needed to cut more cookies.
- Bake the Cookies: Arrange the cookies at least 1 inch apart on the prepared baking sheets. Bake for 8–10 minutes until the edges are just beginning to turn golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Assemble the Cookies: Once cooled, spread about 1/2 teaspoon of jam on each of the bottom cookie halves. Gently press the top cookies with the cutouts over the jam, sandwiching them together.
- Finishing Touch: Dust the assembled sandwich cookies generously with powdered sugar before serving.
Notes
- Traditionally made with raspberry jam, but apricot, red currant, or strawberry jams are excellent alternatives.
- Store the cookies in an airtight container at room temperature for up to 1 week.
- You can freeze the cookies before assembling them to keep them fresh longer.
- Rolling the dough evenly ensures consistent cookie thickness and even baking.
- Use chilled dough for easier handling and cleaner cookie shapes.
