Spitzbuben Swiss Sandwich Cookies Recipes

SPITZBUBEN (SWISS JAM COOKIES)

Steps:

• Beat the sugar and butter together until light and fluffy.
• Beat in the almond meal and vanilla flavouring and the white of 1 egg.
• Add the flour and knead until smooth.
• Chill dough in the refrigerator for 1-2 hours.
• Preheat over to 325 degrees.
• Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
• Cut with small round, star, or diamond-shaped cookie cutters.
• Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
• Place all the cookies on lightly buttered and floured cookie sheets.
• Bake for 12-15 minutes, until golden.
• Remove cookies from the baking sheet and let cool.
• Spread the cookies without a "window" with fruit jam.
• Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.

SPITZBUBEN SWISS SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, sift together flour, powdered sugar, and salt. Set aside
• In a stand mixer, beat the butter on low until creamy, stopping to scrape the sides occasionally to incorporate all of the butter for an even creaminess.
• Slowly add in the flour mixture and mix until well blended.
• Add dough to the cookie press in the shape of your choosing, and press out cookies onto a cold, ungreased baking sheet.
• In a small bowl, mix together the meringue powder and warm water.
• Brush cookies with the meringue powder + water mixture, then quickly top with sugar sprinkles.
• Bake at 350 degrees for 7-9 minutes, until the edges are slightly golden.
• Transfer to a rack to cool for 10 minutes.
• Spread jam or jelly onto the unsugared sides of cookies and top with another cookie.

SWISS SANDWICH COOKIES (SPITZBUBEN)

Steps:

• Make cookies:
• Sift together flour, confectioners sugar, vanilla powder, and salt.
• Heat butter with an electric mixer until creamy. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll out dough slightly less than 1/4 inch thick on a lightly floured surface and cut out 1 1/2-inch rounds.
• Arrange 1 inch apart on greased baking sheets. Reroll scraps once (cookies become tough if dough is worked too much). Whisk together powdered egg whites and water. Brush cookies with egg whites and sprinkle with sanding sugar.
• Bake cookies in batches in middle of oven until pale golden, 10 to 15 minutes, then transfer to a rack to cool.
• Fill cookies:
• Sandwich jam and preserves between unsugared sides of cookies, filling half with raspberry and half with apricot.