{"id":16760,"date":"2016-11-18T15:30:27","date_gmt":"2016-11-18T15:30:27","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/german-christmas-cookies-spitzbuben-cookies-macadamia-cherry-black-forest-cookie\/"},"modified":"2021-08-05T15:57:03","modified_gmt":"2021-08-05T21:57:03","slug":"german-christmas-cookies-spitzbuben-cookies-macadamia-cherry-black-forest-cookie","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/german-christmas-cookies-spitzbuben-cookies-macadamia-cherry-black-forest-cookie\/","title":{"rendered":"German Christmas Cookies (Spitzbuben Cookies): Macadamia Cherry & Black Forest Cookie"},"content":{"rendered":"

Two creative variations of my tried and tested recipe for Spitzbuben Cookies – traditional German Christmas Cookies. Tender and buttery Macadamia Cherry Spitzbuben and Boozy Black Forest Spitzbuben. The best sandwich cookie you’ll ever have!<\/em><\/p>\n

\"a<\/p>\n

German Christmas Cookies are easy to make in advance and super impressive on any cookie plate!<\/h2>\n

This year I am starting my Christmas baking extra early as I am taking off to Mexico next week. We are gonna take some of the cookies with us and the rest goes to family and friends, who are staying in Calgary for the festivities.<\/p>\n

Now, there is still a whole month left before Christmas and I limit myself to baking the kind of Christmas cookies that can be made far in advance.<\/strong> These dainty little German Christmas cookies called Spitzbuben Cookies<\/em> are one of those. They keep forever and even get better as they sit.<\/p>\n

Why you need to try these traditional German Christmas Cookies:<\/h3>\n

The popular\u00a0German Christmas Cookies “Spitzbuben” are a melt in your mouth butter cookie with a tart jam in the middle. Though the Spitzbuben cookie<\/em> dough does not strictly require nuts (like, say, a Linzer Cookie) I like to add some ground nuts anyways as it makes for a better, more flavorful and tender cookie.<\/p>\n

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One cookie dough, two German Christmas Cookie Variations:<\/h3>\n

This year I created two different varieties of German Spitzbuben\u00a0Cookies<\/strong>. As I am short of time and wanted to keep it sweet and simple I’m gonna show you a way to get two completely different tasting cookies with minimal\u00a0extra effort! In fact, I used exactly the same dough for both kinds of Spitzbuben cookies.<\/p>\n

\"German<\/a><\/p>\n

German Christmas Cookie Variation Nr 1: Macadamia Cherry Spitzbuben<\/h3>\n

The first variety is a Macadamia Cherry Spitzbuben Cookie: A buttery melt-in-your-mouth Macadamia Cookie with Sour Cherry Jam in the middle. I love the contrast between the pale, tender cookie and the bright red sour cherry jam!<\/p>\n

For the Macadamia Spitzbuben Cookie dough it is important to roast the macadamias first, then let them cool down completely before you grind them in your food processor. I like to add a bit of the weighed out flour mixture to the nuts when I grind them as it prevents the fatty macadamia nuts to turn into a paste when chopping.<\/p>\n

Make sure that you use a good sour cherry jam for your filling. It should be tart, not overly sweet! I like to stir a bit of rum, schnapps or vodka into the jam before I spread it onto my cookies. It helps to keep the cookies moist from the inside.<\/p>\n

\"Feine<\/a><\/p>\n

German Christmas Cookie Variation Nr 2: Black Forest Spitzbuben Cookies<\/h3>\n

As a second flavour, I opted for a Black Forest Spitzbuben Cookie. If you want to make both kinds, like me you can use the same dough as for the Macadamia Spitzbuben.<\/p>\n

If you decide to only make the Black Forest Sandwich Cookies, you can substitute almond flour for ground macadamias. Either way, the important part is the Black Forest Jam! Cherry meets chocolate meets Kirsch-Schnaps. These Black Forest Sandwich cookies are out of this world!!!<\/p>\n

\"German<\/a><\/p>\n

There are two options to make the filling for our Black Forest Spitzbuben Cookies. The more sophisticated version is to cook a Black Forest Jam from scratch using frozen cherries, cocoa powder and kirsch.<\/p>\n

I did this back in summer with sour cherries from the garden. With it being mid-November I offer you a shortcut! Simply buy a jar of sour cherry jam, bring it to a full boil, add 2 tbsp of cocoa powder along with 2 tbsp of sugar to balance out the bitterness of the cocoa. Let it boil until clear, puree a bit if chunky, and mix in the kirsch right in the end.<\/p>\n

\"Close<\/a><\/p>\n

What you need when baking these German Spitzbuben or any kind of Christmas Sandwich Cookie like Linzer Cookies is a good Linzer Cookie Cutter Set<\/a>\"\". I use this set for almost all of my Christmas baking. It comes in different shapes and is really pretty much all you need.<\/p>\n

\"Cherry<\/div>\n

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