SPITZBUBEN

Mutti's Spitzbuben ~ INGREDIENTS:

one version	another version
30 dkg flour, sifted 15 dkg butter, unsalted 10 dkg sugar 2 egg yolks or? 1 egg - beaten 1/2 pkg Dr. Oetker baking powder (2 tsp) 1 pkg Dr. Oetker vanilla sugar	30 dkg flour, sifted 10 dkg butter, unsalted 10 dkg sugar 2 egg yolks & 1 egg - beaten 1/2 pkg Dr. Oetker baking powder (2 tsp) 1 pkg Dr. Oetker vanilla sugar

BAKE TIME: 5 -8 minutes
OVEN: 350 ° F
COOKIE SHEET: grease lightly with butter?

DIRECTIONS:
Crumble flour, butter & other dry ingredients together.
Make a well and add beaten yolks (& egg).
Knead into dough until satin smooth.
Refrigerate for 1/2 hour before rolling out.
If dough is dry, add 1 tsp. of sour cream.

Roll out fairly thin. Cut 2 of each shape with cookie cutters.
In one of the cookies, cut out a hole with a thimble.

OPTIONAL: Glaze with rum or lemon glaze.

To serve, spread jam on bottom cookie. Cover with cookie with hole.
Sprinkle with icing sugar

NOTES:

Papi's favourite cookies
fairly fussy

SOURCE: Mutti Berndl

Tante Hilda's Spitzbuben ~ INGREDIENTS:

via Mutti's notes

16 dkg flour, sifted
11 dkg butter, unsalted
4 dkg sugar
5 dkg geschalte, halbirte Mandeln - blanched, halved almonds
1 messerspitze Dr. Oetker baking powder
1 pkg Dr. Oetker vanilla sugar

BAKE TIME: minutes
OVEN: 325 ° F
COOKIE SHEET: grease with butter (gut gefettetes Blech)

DIRECTIONS:
Mix flour with baking powder.
Crumble butter with flour. Add sugar and then knead.

Roll out dough till finger thick.
Use star or heart cookie cutters.
Put almond halves on top.

OPTIONAL: Dough can be rolled out much thinner & traditional Spitzbuben can be made with jam filling & top cookie with a whole.

To serve, sprinkle with icing sugar.

NOTES:

According to Mutti's handwriting "Schmecken genau so gut wie der Richtige Teig."

SOURCE: Hilde Rippel via Barbara Berndl's handwriting.