Tyrolean Jam Cookies (Spitzbuben)

Method

1. To make the Tyrolean Jam Cookies, start by preparing the dough. In a bowl, combine the flour sifted with the baking powder, the sugar and the seeds of one vanilla bean, and mix quickly. Then add the butter in small pieces, well chilled from the fridge, and work it with your fingertips to get a crumbly mixture.
2. Add the egg and finish kneading, fairly quickly, to form a ball of dough. Wrap it in plastic wrap and let it rest in the fridge for a couple of hours.
3. Using two sheets of parchment paper and a rolling pin, roll out the dough to a thickness of about 3 mm (1/8 inch), then cut out your cookies with a round fluted cookie cutter (ideally about 5 cm, or 2 inches, in diameter).
   
4. With a smaller cutter (in whatever shape you like), cut a hole in the center of half of the cookies, then remove the excess dough around the shapes and from the centers. You need an even number of cookies (otherwise you won’t be able to sandwich them all).
   
5. Bake at 180 °C (350 °F) for 12-13 minutes, until golden (but be careful they don’t turn dark!).
   
6. Right out of the oven the cookies will be soft, but as they cool they will reach the right texture. Immediately spread a thin layer of jam on each whole cookie and cover it with one of the cut-out cookies to get your Christmas Jam Cookies.
   
7. Transfer to a serving tray and dust with powdered sugar. Finally, remember to download our App with exclusive content and fewer ads!