For the next recipe, we travel to Germany with Rock Cottage Gardens for a buttery cookie with a sweet and fruity surprise.
Owner, Kathy Pickowitz has this to say about her first of two scrumptious cookies:
“This is a great German Christmas recipe for Spitzbuben cookies. Strawberry jam or jelly is sandwiched between two crisp butter cookies and sprinkled with icing or powdered sugar.”
Be sure to stop by Rock Cottage Gardens on December 14 from 1-6pm for a taste of Germany at its best.
- 400g flour (1 ¾ cups)
- 200g butter (7 oz.)
- 3 egg yolks
- 100g sugar (3.5 oz.)
- 1 packet of vanilla sugar
- finely grated rind and juice of 1 lemon
- 50g finely chopped hazelnuts (1 ¾ oz.)
- 1/2 cup of strawberry jam
- 1/2 cup of icing sugar
Sift the flour onto a large baking board. Flake the butter and scatter evenly over the floured surface. Put the egg yolks, sugar, vanilla sugar, grated lemon rind and the chopped nuts in the middle. Bring all the mixture together with your hands and knead into a Mürbeteig (dough). Wrap the dough in aluminum foil or baking paper, and leave to rest in the refrigerator for 2 hours.
Preheat the oven to 200 degrees C. Take small portions of the dough and roll out thinly (to approximately 1/4 to 1/8 inch) on a floured surface. Take a cookie cutter and cut out equal numbers of plain fluted cookies and fluted cookies with a hole in the middle.
Bake both types of cookies on a baking sheet in the middle of the oven for 10 minutes. They should be golden yellow, not brown and burnt! Remove the cookies carefully with a knife and leave to cool on a wire rack.
Mix the strawberry jam with the lemon juice. Sift icing sugar over the cookies with the holes in. Spread the jam evenly over the round fluted cookies and then place a cookie sprinkled with icing sugar over the top and carefully sandwich together.