"Spitzbuben"
Ingredients
Dough
250 g soft butter
130 g powdered sugar
1 packet vanilla sugar
Grated zest of ¼ lemon
1 pinch of salt
1 tbsp rum
3 egg yolks
400 g flour
½ packet baking powder
2 tbsp milk
Filling & Finish
200 g raspberry or apricot jam
Powdered sugar for dusting
Preparation
- Beat butter and sugar until creamy. Add vanilla sugar, lemon zest, salt, and a splash of rum.
- Mix in the egg yolks, then add the flour and baking powder. Knead everything together with the milk to form a smooth dough.
- Cover the dough and chill it in the refrigerator for one hour.
- Roll out the dough and cut out shapes. Cut half as solid circles and the other half as rings.
- Bake until golden brown.
- Let cool completely. Spread the circles generously with jam.
- Dust the rings lightly with powdered sugar and gently place them on top of the jam-covered cookies.
Tip:
For extra crunch: Brush the rings with egg before baking and sprinkle with coarsely chopped hazelnuts. This makes them especially aromatic and just a little irresistible.
Baking time: 5–7 minutes
Temperature: 180°C top/bottom heat or 160°C fan
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