My favourite bakery in my hometown in Klosters, Switzerland has these jewel-like cookies on sale year-round. However, to me, Spitzbuben cookies have always been a Christmas cookie – maybe because they look like Christmas ornaments and have a snowy dusting of icing sugar.

For the prettiest results, use a red jam or preserve – such as strawberry, raspberry, or cassis. And, when possible, get a jam or preserve without chunks of fruit in it – so you get a smooth, jewel-like finish.

BTW, in Klosters, we always called these Spitzbübli. And, a Spitzbub is a rascally little devil of a kid. Maybe that’s why we like these In The Devil’s Kitchen.

 

Ingredients (12  3” or 8cm cookies)

1 cup butter, at room temperature

2 tbsp white sugar

1 tsp vanilla essence

¼ tsp salt

1 cup icing sugar

1 egg white

3 cups flour

6-7 tbsp jam or preserves

2-3 tbsp icing sugar for decoration

 

1. The butter should be at room temperature in a warm room, so it is soft. With an electric mixer, beat it until whipped.

2. Mix in the sugar, vanilla, and salt. Then, mix in the icing sugar ¼ cup at a time. Add the egg white and beat until well combined.

3. Add the flour ½ cup at a time and mix in well.

4. Form the dough into a ball, wrap it, and place in refrigerator for 1 hour.

5. Pre-heat oven to 400F (205c).

6. Roll the dough out to less than ¼” (5mm) thick.

7. Use a cookie cutter to cut out your favourite shapes.

8. Use a small circular cutter to cut a window in half of the cookies.

9. Place the cookies on a buttered and greased cookie tray.

10. Bake for 6-8 minutes – just until the surface is dry and slightly crinkly.

11. Gently remove the cookies to a cooling rack and let cool completely.

12. Spread the windowless cookies with the jam or preserve.

13. Place the cookies with windows on top to sandwich the jam. Then, use a sifter to dust the Spitzbuben cookies with icing sugar.