Spitzbuebe: Christmas Cookies with Jam

Ho ho ho! Or something to that effect. It's christmas time, apparently... It's hard to get into the spirit these days, I guess it's just the whole rush of the season, combined with work and life in general... But I have my own way of getting into the christmas mood all by myself: I'm making christmas cookies!

It's one of the traditions that I like to perpetuate, because it results in a big box of cookies, a place that smell of cinnamon and spicies, and also a more personal gift to my family and friends. I've been doing those as a child already, they come from the same book I've used in several recipes here already, my trusty Betty Bossi Back Buch.

This year I could even make them with my own raspberry jam, all the more reason to bake some more, because as you can see on the picture, there is a cocoa-cinnamon version aswell. But my preference goes to the original, so that's the one I'm share with you today, afterall this is what this season is all about: sharing.

Spitzbuebe: Christmas Cookies with Jam (From the Betty Bossi Bach Buch)

Makes about 30

200gr of Butter, at room temperature
125gr of Icing Sugar, plus some for dusting
1 Egg White
1 Teaspoon of Lemon Juice
1 Pinch of Salt
350gr of Flour
6 Tablespoons of Raspberry Jam

In your standmixer, with the paddle attachment, beat the butter and the sugar until pale and well combined.
Add the egg white, the lemon juice, the flour and pinch of salt, and keep beating to a soft dough.

Place the dough in a clingfilm and leave it to cool for about 30 minutes.

Preheat the oven to 200°C.

Roll out your dough about 3mm thick, using cookie cutters cut out the base and leave it full, then cut out the top part and make a hole in the middle (look for the pictures). Obviously, make a matching number of base and top cookies.

Cook them in the oven for 8 to 10 minutes, they should be a very light brown color.

In a pan, heat up your jam, than using a small spoon, place a little bit of the hot jam on the base part of the cookie, and place a top part on it, press lightly together and let it cool on a rack. When the jam has cooled you can dust them with icing sugar.