SPITZBUBEN

BAKE TIME: 8 minutes
OVEN: 350 ° F
COOKIE SHEET: grease very lightly with butter or use parchment paper

DIRECTIONS:
Crumble flour & butter
Then add all other dry ingredients mixed together.
Make a well and add beaten yolks
Knead into dough until satin smooth.
Cover dough with wax paper & 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.

Remove from tray while still warm or they break easier.
Using parchment paper helps releas them easier.

OPTIONAL: Glaze with rum or lemon glaze.

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

SOURCE: Mutti Berndl

NOTES:

• Papi's favourite cookies
• fairly fussy
• Do this recipe first - needs cooling time.
• 1 batch per family is enough
• 1 batch per tray
• 1 batch is about 15 cookies (or 30 pieces)

Leslie's notes
30 dkg flour, sifted
15 dkg butter, unsalted
10 dkg sugar
2 egg yolks  beaten
1/2 pkg Dr. Oetker baking powder

Another version
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

Tante Hilda's Spitzbuben via Mutti's notes~ INGREDIENTS:
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.
To serve, sprinkle with icing sugar.

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

NOTES:

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

SOURCE: Hilde Rippel via Barbara Berndl's handwriting.

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