1 cup sugar
1 1/4 cups butter
2 1/4 cups ground blanched almonds
2 teaspoons vanilla flavoring
3 1/4 cups sifted all-purpose flour
apricot or strawberry jam
confectioners' sugar
Beat the sugar and the butter together until light and fluffy. Beat in the almonds and the vanilla flavoring. Add the flour. Knead until smooth. Chill 1 to 2 hours. Preheat oven to 325 F. Roll out the dough on a lightly floured cutting board to the thickness of 1/8 to 1/4 inch; the thinner, the better the cookie. Cut with small round, star or diamond-shaped cookie cutters. Place the cookies on lightly buttered and floured cookie sheets. Bake for about 15 minutes, or until golden. Remove cookies from the baking sheet. Spread half the cookies with apricot jam. Top with the remaining cookies, dip the edges into confectioners' sugar.
Marga in va Dec 19, 2008
Would make this again.
the very best, i used half of those single
Debbie from Stratham, NH Dec 13, 2008
Would make this again.
I make them for every cookie swap. Spitzbuben forever!
Daniel in Toronto, Canada Nov 21, 2008
Would make this again.
This is the recipe my mom from Switzerland worked from to make every year at Christmas. I carry on the tradition (but mass produce them) and send them to friends and family. They are awesome!
yummmy chef in PA Dec 23, 2007
Would make this again.
mmmmm...so good!! dont tell your guests the name lol
A cookie baker Oct 31, 2007
Would make this again.
it was good, not the best i had but good.
they are really good if you put chocolate
chips on top! happy baking!
