spitzbuben - a german holiday cookie

Name: Spitzbuben - A German Holiday Cookie
Prep time: 15 min
Cook time: 10 min
Ingredients: 3 1/4 cup(s) sifted flour; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 1/2 stick(s) unsalted butter; 1 1/2 teaspoon(s) pure vanilla extract; 2 1/2 cup(s) sugar, divided*; 2 - eggs; 1 tablespoon(s) milk; 1 cup(s) finely ground pecans (put in coffee grinder); 1 small jar peach jam (or whatever flavor you prefer - seedless raspberry is good too)

(1 RATING)

60 Pinches

Janet Lochman

Dayton, NV

Updated on Jan 17, 2011

After marrying my husband who is 1/3 German I became interested in German culture and recipes. I found this recipe years ago in my local newspaper and tweaked it a bit. These cookies are more work than the average, hence, the "medium" difficulty rating. Yet they are definately worth the extra work and make wonderful Christmas gifts. Enjoy! Baking Tip: spray Pam on baking sheets and line with parchment paper - the Pam will help the paper stick to the baking sheet.

Rate

No Image

prep time 15 Min

cook time 10 Min

method ---

yield makes 2-3 dozen depending on size of cookie cutter

Ingredients

3 1/4 cups sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter
1 1/2 teaspoons pure vanilla extract
2 1/2 cups sugar, divided*
2 - eggs
1 tablespoon milk
1 cup finely ground pecans (put in coffee grinder)
1 small jar peach jam (or whatever flavor you prefer - seedless raspberry is good too)

How To Make spitzbuben - a german holiday cookie

Step 1

Heat oven to 350.

Step 2

Sift flour, baking powder and salt. Set aside. Mix butter, vanilla, *1 1/2 c. sugar, eggs and milk. Beat well. Add flour mixture and ground nuts. Mix well. Divide dough into 2 - 3 portions. Wrap in plastic and refrigerate several hours.
Step 3

Flour wooden board and rolling pin. Cut w/cookie cutters (I use the small gingerbread man cutters for Christmas)and place on ungreased cookie sheets.
Step 4

Bake approx. 10 min. until VERY lightly browned. DO NOT OVERBAKE. Cool to a warm temp. While still warm spread a cookie with jam, put another cookie on top to make a cookie sandwich and roll in remaining *1 c. sugar. Place on racks to cool. Store in tightly covered plastic container. Cookies are best when eaten the next day.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes