Spitzbuben Swiss Sandwich Cookies Food

SPITZBUBEN (SWISS JAM COOKIES)

Steps:

• Beat the sugar and butter together until light and fluffy.
• Beat in the almond meal and vanilla flavouring and the white of 1 egg.
• Add the flour and knead until smooth.
• Chill dough in the refrigerator for 1-2 hours.
• Preheat over to 325 degrees.
• Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
• Cut with small round, star, or diamond-shaped cookie cutters.
• Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
• Place all the cookies on lightly buttered and floured cookie sheets.
• Bake for 12-15 minutes, until golden.
• Remove cookies from the baking sheet and let cool.
• Spread the cookies without a "window" with fruit jam.
• Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.

SPITZBUBEN SWISS SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, sift together flour, powdered sugar, and salt. Set aside
• In a stand mixer, beat the butter on low until creamy, stopping to scrape the sides occasionally to incorporate all of the butter for an even creaminess.
• Slowly add in the flour mixture and mix until well blended.
• Add dough to the cookie press in the shape of your choosing, and press out cookies onto a cold, ungreased baking sheet.
• In a small bowl, mix together the meringue powder and warm water.
• Brush cookies with the meringue powder + water mixture, then quickly top with sugar sprinkles.
• Bake at 350 degrees for 7-9 minutes, until the edges are slightly golden.
• Transfer to a rack to cool for 10 minutes.
• Spread jam or jelly onto the unsugared sides of cookies and top with another cookie.