Black Currant Jelly Cookies (Spitzbuben)

One more cookie variation which shouldn’t be missing in any box with Christmas cookies! 🙂



Ingredients for approx. 50 pieces
  • 400 g all-purpose flour
  • 100 g icing sugar
  • 250 butter, cold
  • 1 egg yolk
  • grated zest of one lemon
  • scraped seeds of one vanilla bean
  • a pinch of salt
  • 2 tablespoons dark rum
  • black currant jelly



Sift the flour together with icing sugar. Add diced cold butter, egg yolk, lemon zest, vanilla seeds and rum. Combine to a soft dough. Wrap it with plastic foil and leave in the fridge for 2 hours.

Line two baking trays with baking paper. Roll out the dought about 5-8 mm thick and cut the cookies by using Spitzbuben-typical cutters. Distribute them on the baking trays with some distance in between them. Bake the cookies in preheated oven for 10-12 minutes at 180°C. Let cool down on the tray.

Heat up some jelly in a small pan over medium heat by constantly stirring until the jelly becomes liquid and smooth. Add some of the jelly to a cookie and cover it with a second one to form a sandwich. Dust with some icing sugar if preferred and store in an air-tight container.




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