Spitzbuben Recipe
I am sure we both will agree that this Spitzbuben is simply delicious And I am double sure that this recipe of Spitzbuben makes it super delicious. Spitzbuben comes from German cuisine and it is eaten as a Dessert. Not trying out this Spitzbuben after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
6 ounces (3/4 cup) sweet butter
3/4 cup sugar
6 hard-cooked egg yolks (from medium-size eggs)
2 tablespoons kirsch or white rum
1 teaspoon vanilla
2 cups sifted all-purpose flour
Pinch of salt
Red raspberry or currant jelly
Confectioners' sugar
Directions
Cream the butter and sugar until light and fluffy (5 minutes using an electric mixer set at medium speed).
Press the egg yolks through a wire strainer into the creamed mixture; add the kirsch and vanilla; mix well.
Gradually add the flour and salt, mixing well with a wooden spoon after each addition.
Chill the dough overnight.
Roll out one fifth of the chilled dough at one time (leaving the remainder refrigerated) between sheets of waxed paper to 1/8 inch thickness.
Carefully peel off the top paper.
Cut the cookies using scalloped or plain round cutters in three graduated sizes (2 1/2, 1 1/2, and 1 inch).
Place on an ungreased cookie sheet.
Bake in a 350° oven for 8 to 10 minutes, or until the edges are delicately browned.
Cool the cookies on racks.
To assemble, spread the bottoms of the middle-size cookies thinly with raspberry jelly and press onto the center of the large cookies; repeat with the small cookies to make three-tiered finished cookies.
Dust the tops with sifted confectioners' sugar.
Press the egg yolks through a wire strainer into the creamed mixture; add the kirsch and vanilla; mix well.
Gradually add the flour and salt, mixing well with a wooden spoon after each addition.
Chill the dough overnight.
Roll out one fifth of the chilled dough at one time (leaving the remainder refrigerated) between sheets of waxed paper to 1/8 inch thickness.
Carefully peel off the top paper.
Cut the cookies using scalloped or plain round cutters in three graduated sizes (2 1/2, 1 1/2, and 1 inch).
Place on an ungreased cookie sheet.
Bake in a 350° oven for 8 to 10 minutes, or until the edges are delicately browned.
Cool the cookies on racks.
To assemble, spread the bottoms of the middle-size cookies thinly with raspberry jelly and press onto the center of the large cookies; repeat with the small cookies to make three-tiered finished cookies.
Dust the tops with sifted confectioners' sugar.
