Several folks have requested the Spitzbuebe cookie recipe, so here it is for anyone who'd like it. Note that I just use the mixer instead of blending in the flower by hand.
Spitzbuebe
1¼ cups sugar
6 cups flour
2 eggs
1 pound butter
2 teaspoons vanilla
1 pinch salt
All ingredients should be at room temperature.
In a mixer cream the shortening and sugar until fluffy. Add the eggs, a pinch of salt and the vanilla. Beat until thoroughly mixed. Using your hands, mix in the flour but only until it is incorporated into the mixture. Just fold the flour into the batter. The result will be a very sticky batter. DO NOT OVER-MIX.
Spread flour on a large surface and scrape the batter onto this surface from the mixing bowl. Sprinkle with flour and being to spread the dough with your hands to flatten it out. Then use a rolling pin to push the dough flat to about ¼ to ⅜ inches thick.
Cut cookies into desired shape. Make sure there is an equal number. In half of the cut out cookies make a smaller middle hole. Place the cookies on an ungreased cookie sheet and bake in a pre-heated oven at 350° for 10-15 minutes. The cookies should be a beige color and not brown, if in doubt break one to see if it is done.
Let cookies sit overnight, then prepare by spreading jam on bottom cookie and covering with top cookie. Sprinkle powdered sugar over cookies.
2 comments:
I'm excited to try these.
These look like fun. And my Joshua loves it when we eat something and then find it's country of origin on a map. Thanks for sharing the secret recipe.
Post a Comment