These Swiss Christmas cookies are a staple in our house every holiday season. Meilanderli and Spitzbeuben, baked in mass amounts by Anita a few weeks before Christmas. This year we tried our hand at the art. Truth be told we underestimated our mamma’s skill, and it seems we need a little more practice. Nevertheless, they’re delicious.
Spitzbuebe (jam filled sugar cookie sandwiches)
1 1/4 cups butter
1 cup granulated sugar
2 tsp vanilla extract
pinch of salt
1 egg white
3 cups flour
Cream butter until smooth, add sugar, vanilla extract and salt and mix until smooth
Beat egg white, add to the butter mixture
Fold in flour until dough forms, cover and refrigerate for 1 hour
Remove dough and let sit for 30 minutes
With a rolling pin roll the dough out until it’s 1/2 inch thick
Use a round cookie cutter to cut cookies, use a small circle cookie cutter to cut a hole out of the middle of 1/2 of your cookies – these will be the tops of the cookie sandwiches
Bake at 400 degrees for 6-8 minutes, until lightly golden.
Let cookies cool, spread a thin layer of your favorite jam (we love raspberry) on the bottom cookies, place the cookie tops on and dust with powdered sugar.
(recipe courtesy of Betty Bossi)