Austrian Jam Cookies
Austrian Jam Cookies are delicate sandwich cookies traditionally called Spitzbuben.They are made from buttery shortcrust pastry and filled with fruit jam.Raspberry, redcurrant, and apricot preserves are excellent filling choices.A small cutout in the top cookie creates their signature decorative appearance.Powdered sugar adds a beautiful snowy finish.They are perfect for Christmas, afternoon tea, celebrations, and homemade gifts.
Ingredients
For the Cookie Dough
- 250 g all-purpose flour
- 150 g unsalted butter, softened
- 90 g powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon salt
For the Filling
- 150–180 g raspberry jam
- 1 tablespoon lemon juice, optional
For Finishing
- Powdered sugar, for dusting
Instructions
- Place the softened butter and powdered sugar in a large bowl.Beat until smooth and creamy.Add the egg yolk, vanilla extract, and lemon zest.Mix until well combined.
- Add the flour and salt gradually.Mix until a soft dough forms.Do not overmix the dough, as excessive mixing can make the cookies tough.
- Shape the dough into a flat disk and wrap it tightly.Refrigerate for 45–60 minutes.Chilling helps the butter firm up and makes the dough easier to roll.
- Preheat the oven to 175°C (350°F).Line baking trays with parchment paper.
- Place the chilled dough on a lightly floured surface or between two sheets of parchment paper.
- Use a round cookie cutter approximately 5–6 cm wide.Cut an even number of cookies.For half of the cookies, cut a small decorative window in the center using a tiny heart, star, flower, or round cutter.
- They should remain relatively pale with lightly golden edges.Avoid overbaking.
- Allow the cookies to cool on the baking tray for several minutes.Transfer them to a wire rack and cool completely before assembling.
- Warm the raspberry jam gently in a small saucepan.If the jam is very thick, stir in a little lemon juice or water.Allow it to cool slightly.
- For the neatest appearance, dust the cutout cookies with sugar before placing them over the jam-filled bases.
- Allow the jam to settle for a little while before serving.Enjoy with coffee, tea, hot chocolate, or as part of a festive cookie platter.
Notes
- Use good-quality butter: Butter is one of the main flavors in these cookies.
- Keep the dough cool: Warm dough can become difficult to roll and cut.
- Don't overwork the dough: This helps preserve the delicate shortcrust texture.
- Roll evenly: Consistent thickness ensures even baking.
- Don't overbake: The cookies should remain pale rather than deeply browned.
- Choose tart jam: Raspberry and redcurrant work especially well.
- Warm thick jam: Slightly warmed jam spreads more easily.
- Dust before assembling: Powdered sugar looks cleaner when applied to the top cookie before sandwiching.