The Tyrolean cookies are a classic Christmas pastry from South Tyrol. Spitzbuben in German means mischievous kids, because the kids used to steal the cookies from their moms. These are soft shortcrust cookies, filled with various jams, which can be made either by hand or with a mixer. Also available in a lactose-free version.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 9 tbsp butter (lactose-free or vegetable)
- 1 egg
- 1 tsp baking powder
- 1 vanilla bean
- 1/4 lemon zest (grated)
- 1 tbsp rum
- jam
- powdered sugar
- jam
Tools
- 1 Mixer
- 1 Work surface
- 1 Rolling pin
- 1 Cookie cutter
- 1 Baking sheet
Steps
Place the sifted flour, powdered sugar, vanilla, lemon zest, rum, diced butter, and egg in the mixer.
Mix all ingredients well until smooth and homogeneous.
Wrap with plastic wrap and let rest in the fridge for 1 hour.For hand preparation, add the flour with powdered sugar and the aromas in a bowl.
Add the butter and sand, then the egg and the rum.
Knead until forming a dough.
Wrap in plastic wrap and let rest for 1 hour in the fridge.Roll the dough on a lightly floured work surface, cut it with the appropriate cutters.
Bake in a preheated static oven at 356°F (180°C) for 7-10 minutes.Let the cookies cool and spread jam on the surface.
Dust the decorated cookies with powdered sugar and place them on the ones filled with jam.
Tips
They keep for a week in a closed container.
For the lactose-free version, use lactose-free butter or vegetable margarine.
For the lactose-free version, use lactose-free butter or vegetable margarine.
For the lactose-free version, use lactose-free butter or vegetable margarine.
For the lactose-free version, use lactose-free butter or vegetable margarine.
For the lactose-free version, use lactose-free butter or vegetable margarine.
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