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baking German
Spitzbuben

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Recipe

Buttery rings sandwiched together with preserves, these are also called Ischl tartlets.

Yield: Makes 9 large cookies
Prep time: 30 Mins
Cooking time: 10 Mins

Ingredients

  • 8 tbsp butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg, beaten
  • ¼ tsp pure vanilla extract
  • 2¼ cups all purpose flour
  • ¼ tsp salt
  • 2/3 cup raspberry or strawberry preserves
  • Confectioners sugar, for sifting

Special Equipment:

  • 3 in (7.5cm) fluted cookie cutter
  • 1 in (2.5cm) plain cookie cutter

Directions

1. Beat the butter in a mixing bowl with an electric mixer until smooth. Add the sugar and beat again until pale and fluffy. Gradually beat in the egg and vanilla. Sift in the flour and salt and stir until combined. The dough must be firm enough to roll out; add more flour, if needed.

2. Preheat the oven to 375°F (190°C). Line 2 baking sheets with wax paper. Roll out the dough on a lightly floured work surface to ¼ in (5mm) thickness on a lightly floured surface. Using a fluted 3 in (7.5cm) cookie cutter, gathering and rerolling the trimmings as needed, cut out 18 rounds. Using a plain 1 in (2.5cm) cookie cutter, cut the centers out of 9 of the rounds.

3. Place the rounds on the baking sheets. Bake 10 minutes, until the cookies are pale golden. Transfer to a wire rack and let cool.

4. Spread each of the solid cookies with about 1 tbsp of the preserves. Top each with a cut-out cookie. Sift confectioner's sugar over the cookies and serve.

Notes

Freezing Information : freeze the raw cookie dough for up to 1 month


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 9 servings.

331kcal (17%)
15mg (2%)
2mg (3%)
97mcg RAE (3%)
62mg
9mg
4g
26g
1g
55g
51mg (17%)
83mg (3%)
7g (34%)
11g (17%)
2mg (9%)
 

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