Christmas is coming…sooner as you think. With all the preparations for Christmas, endless Pre-Christmas Dinners with friends and business colleagues, buying Christmas gifts for your beloved ones and planning what to eat, who is coming….ok I stop now. Time is running fast, and you didn’t even think of making some Christmas cookies. Then step back, take a deep breath and relax a bit. Plan a day just for you where you have time to bake some Christmas cookies. It can be relaxing. Just imagine having one full day only for you, light some candles, turn on your Spotify playlist and wear something cozy. NOW, you are ready to bake some Swiss Jam Sandwich Cookies.
These Swiss Jam Sandwich Cookies are one of the most popular cookies in Switzerland; they are called Spitzbuben. Consisting of one bottom and a top layer butter cookie, filled with some red currant jam. You can substitute the red currant jam with raspberry jam.
To make your Swiss Jam Sandwich Cookies even more beautiful, sprinkle some icing sugar over them.
Make sure to have cookie cutters at home or buy some. I used these here.
Swiss Jam Sandwich Cookies (Spitzbuben)
- 200 g butter, room temperature
- 100 g icing sugar
- 1 package bourbon vanilla sugar
- 1 egg white
- 0.5 lemon, only zest
- 300 g all-purpose flour, Type 405
- 200 g currant jam, alternative: raspberry jam
- Beat butter, icing sugar and bourbon vanilla sugar in a large bowl until well combined using an electric mixer.
- Add one egg white and the zest of a half lemon and beat until pale and fluffy.
- Stir in the flour until just combined.
- Wrap the dough in a plastic wrap and let it chill in the fridge for 2 hours.
- Take the dough out of the fridge and let it sit at room temperature for about 30 minutes.
- Meanwhile, prepare everything else. Line two baking sheets with baking paper. Clean your working surface very well and flour it well with all-purpose flour (don't be sparing, the more flour, the less your cookies will stick on your working surface). Preheat your oven to 200° C / 392° F (conventional).
- Place your dough on the well-floured working surface and roll out about 3-5mm thick.
- Use a round cookie cutter to cut out your shape and place them on the lined baking sheets.
- Now, for the half of the shaped cookies, use the small cutters (hearts, round, stars) to cut out the middle of the cookies -> these will be your tops.
- If you have the possibility, let them chill for 15 minutes in a cool place. I use my balcony for that, as my fridge is not that big that the baking sheets with the cookies fit inside.
- Bake your cookies for about 8 minutes in the oven. They should be slightly brown when you take them out.
- Place them on a rack and let them cool down.
- Meanwhile, place the jam in a small bowl and stir it well with a fork or spoon to loosen it a bit.
- Turn the bottom cookies and spread them with the jam (about a half teaspoon on each) and place the tops on them.
- Leave to dry for about 30 minutes and sprinkle with icing sugar before serving.