Posted by: Schmitty 11-06-99 3:28 AM
Spitzbuben (Bavarian Christmas Cookies)
1 cup (2 sticks) butter at room temperature
1 cup plus 3 tablespoons margarine at room temperature
1 3/4 cup sugar
1/2 teaspoon salt
1/2 pound (1 3/4 cups) unblanched almonds ground fine
5 cups all purpose flour (spoon into measuring cup lightly and level with knife to measure)
1 teaspoon vanilla
1 cup quince or crabapple jelly
Granulated sugar (about 1 cup)
In large mixer bowl, cream butter and margarine.
Add sugar and cream till light and fluffy.
Mix in salt and then ground almonds, mixing thoroughly.
Gradually add flour adding vanilla before all flour is added. Mix well.
Chill until firm enough to handle. Keep in refrigerator while rolling each batch of dough. Roll a piece of dough size you can handle on a lightly floured pastry cloth with a rolling pin covered with a "stocking".
Dough should be 3/16 inch thick.
Preheat oven to 350° F.
Use a round cookie cutter about 1 1/2 inches in diameter.
Place on ungreased baking sheets and bake in a preheated 350 degree oven for 10 to 12 minutes just until cookies are barely brown.
Remove from baking sheet immediately and cool on racks.
When cool, spread bottom side of half cookies with jelly and top with another cookie.
Press both sides into granulated sugar to coat.
Place in airtight containers with waxed paper or plastic wrap between layers for 2 to 4 weeks.
Cookies will soften and mellow.
Makes about 15 dozen 1 1/2 inch cookies or 7 1/2 dozen sandwich cookies.
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