• 2eddc934094ae7f390ef4197704e2dab

Spitzbuben

This cookie recipe is a family favorite. Although making the cookies takes patience and time, they are always a hit! Love Aunt Kathleen Magarro

Prep
Cook
Serves 0person
Ingredients
1
cup + 3 tbs salted butter
1
cup sugar
2
cup finely chopped almonds (use blender or food processor)
3
cup + 2 tbs flour
1
tsp vanilla
seedless raspberry jam
super fine sugar
Directions
1.
Cream butter and sugar together, add ground almonds; add vanilla; gradually add flour; knead with hands & divide into 4 lumps.
2.
Then, wrap dough in wax paper and put in air tight container. Chill overnight. Raw dough may be frozen.
3.
Next, remove dough and bring to room temperature.
4.
Roll dough very thin. I roll between wax paper. Cut in pairs.
5.
Bake on greased cookie sheets at 350 for about 10 minutes. Should not brown so check often to gauge oven.
6.
When cookies are cool, fill with jam and roll in superfine sugar. Store in airtight container.
7.
Helpful hints: flatten dough before chilling. Don’t use too much jam when filling because it will leak out the sides and make a mess of the sugar. Crumbs will get in the sugar so you will need to change sugar occasionally. Any shape can be used for the cookies but I have found that round about the size of a shot glass works best.

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