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Classic German Spitzbuben aka. Hildabrötchen

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 80
  • Yield: 40 1x


Delicious classic German Christmas sandwich cookies with a layer of jam in the middle.


  • 2/3 cup (150g) butter
  • 2/3 cup (75g) confectioner’s sugar
  • 1 3/4 cups (225g) all-purpose flour
  • 1 egg yolk
  • pinch of salt
  • 1 jar (12 oz.) raspberry jam


  1. In a large bowl mix the butter in small pieces, confectioner’s sugar, flour, egg yolk and salt and knead first with a handheld mixer or food processor and then with your hands until you get a nice smooth dough. Wrap the dough in plastic wrap and let rest for 30 minutes in the fridge.
  2. Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Cut the dough in half and roll out on a floured surface to a thickness of 0.08 inch (2mm). Use round cookie cutter (or a glass) with a diameter of 2.4 inches (6cm) and cut out cookies. Use a smaller cookie cutter to make a hole or heart in half of those cookies. Place the cookies on the baking sheets and knead the remaining dough again and cut out more cookies.
  3. Place one baking sheet at a time in the oven and bake for about 10 minutes. Let the cookies cool down a bit on a wire rack.
  4. Add the raspberry jam to a saucepan and bring to a boil. Force through a sieve and let cool down for about 5 minutes. Place a small amount of jam (about a teaspoon) on the cookies with no hole and place a cookie with hole on top. Dust with confectioner’s sugar and let cool/dry for an hour on a wire rack. Store in a tin box without any other christmas cookies – separate the cookies with sandwich paper.


  • Enjoy baking!