Spitzbuben

 

420 grams (3 3/8 cups) flour

160 grams (3/4 cup) sugar 

320 grams (1 3/8 cups) butter, room temperature

3 egg yolks, room temperature

red currant jelly

sifted confectioners sugar 

vanilla sugar (optional)

1. mix flour, sugar, butter and egg yolks together. Once the dough has come together nicely, divide in half, flatten to a disk and place either in a plastic bag, between two pieces of parchment paper or wrap in plastic wrap. Place in refrigerator until firm

2. roll out dough on a lightly floured surface as thin as possible. Cut cookies using round cookie cutters. Always return leftover dough to refrigerator 

Tip: roll out dough inside of a plastic bag with sides cut open, and return to refrigerator until hardened

3. bake at 165°C (329°F) for 10 minutes. Cookie halves should not brown at all! They will be very fragile when coming out of the oven, so make sure you let cool down on the baking tray 

4. once you have all your cooled cookie halves done, whisk jelly with a fork until smooth and place a dollop of jelly on one cookie half, and cover with another cookie half

5. mix sifted sugar and vanilla sugar, and roll all sides of each cookie generously in confectioners sugar

This dough is extremely soft due to the amount of butter it contains, so you will need to work very fast and with small amounts of dough at a time

Keep cookies in layers divided by waxed paper or parchment paper in an airtight container