Cookstr.com

Spitzbuben

Updated February 23, 2016

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

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

Makes9 large cookies

Preparation Time30 min

Preparation Time - Text30 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturebuttery, crisp, fruity, sweet

Type of Dishcookie

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

Instructions

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.

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.

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

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.

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